Veggie Omelet

Servings: 1
Cooking Time: 10 Minutes
1/4 cup onion, chopped
1/4 cup green bell pepper, chopped
1/4 cup mushrooms, chopped
5 egg whites
1 whole egg
1 tablespoon skim milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons Swiss cheese, shredded

  1. Coat a medium-sized nonstick skillet in cooking spray and place
    over medium heat. Add the onions, bell peppers, and mushrooms and cook for
    3– 4 minutes, or until tender.
  2. In the meantime, in a small blending bowl, add the eggs, milk, salt,
    and pepper. Beat till nicely mixed.
  3. Dispose of the veggies from the skillet and set them apart. Re-coat the skillet in
    Cooking spray and upload the egg combination. Cook dinner for 2 mins or until the lowest
    of the eggs begins to set. Using a spatula, gently lift the edges of the egg and tilt
    the pan so the uncooked egg flows toward the edges.
  4. Continue to cook for 2 – 3 minutes or until the center of the omelet begins to
    look dry. Upload the cheese and greens to the center of the omelet.
    The use of a spatula, fold the omelet in half. Prepare dinner for another 1 – 2 minutes, or until cheese is
    Melted and the egg has reached the favored consistency.
    Nutrition: Calories: 244; Protein: 27grams; Carbohydrates: 10grams;
    Fat: 10grams

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