Veggie Stuffed Omelet

Veggie Stuffed Omelet

Need an egg dish for breakfast? Make these veggie stuffed omelet that’s ready in just 15 minutes.

Prep Time

15

Minutes

Total Time

15

Minutes

Makes

1

serving

1
teaspoon olive or canola oil
2
tablespoons chopped red bell pepper
1
tablespoon chopped onion
1/4
cup sliced mushrooms
1
cup loosely packed fresh baby spinach leaves, rinsed
1/2
cup fat-free egg product or 2 eggs, beaten
1
tablespoon water
Dash salt
Dash pepper
1
tablespoon shredded reduced-fat Cheddar cheese
  1. In 8-inch nonstick skillet, heat oil over medium-high heat. Add bell pepper, onion and mushrooms to oil. Cook 2 minutes, stirring frequently, until onion is tender. Stir in spinach; continue cooking and stirring just until spinach wilts. Remove vegetables from pan to small bowl.
  2. In medium bowl, beat egg product, water, salt and pepper with fork or whisk until well mixed. Reheat same skillet over medium-high heat. Quickly pour egg mixture into pan. While sliding pan back and forth rapidly over heat, quickly stir with spatula to spread eggs continuously over bottom of pan as they thicken. Let stand over heat a few seconds to lightly brown bottom of omelet. Do not overcook; omelet will continue to cook after folding.
  3. Place cooked vegetable mixture over half of omelet; top with cheese. With spatula, fold other half of omelet over vegetables. Gently slide out of pan onto plate. Serve immediately.
Makes 1 serving
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Betty's Success Tip:
To make 2 omelets, double all of the ingredients, cooking egg mixture in 2 batches. Keep the first omelet warm by placing on a warm plate. Topping each omelet with about 1 tablespoon salsa or hot sauce adds an extra burst of flavor.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 140
    • (Calories from Fat 50),
  • Total Fat 5g
    • (Saturated Fat 1g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 470mg;
  • Total Carbohydrate 6g
    • (Dietary Fiber 2g,
    • Sugars 3g),
  • Protein 16g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 2 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.