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Vegetable Omelette

Diet.Chef's picture
  Vegetable cooking spray 1
  Onion 1⁄2 Cup (8 tbs), chopped
  Mushrooms 1⁄2 Cup (8 tbs), sliced
  Green pepper 1⁄4 Cup (4 tbs), finely chopped
  Sweet red pepper 1⁄4 Cup (4 tbs), chopped
  Chopped tomato 1⁄2 Cup (8 tbs), peeled
  Sauce 1 Dash
  Frozen egg substitute 1 Cup (16 tbs), thawed
  Skim milk 3 Tablespoon
  Pepper 1 Dash
  40% less fat cheddar cheese 1 Ounce (1/4 Cup)

Coat a small nonstick skillet with cooking spray; place over medium-high heat until hot.
Add onion and next ingredients; saute until tender.
Stir in tomato and hot sauce; cook until thoroughly heated.
Set aside.
Combine egg substitute, milk, and pepper in a small bowl.
Coat a 10-inch nonstick skillet or omelet pan with cooking spray,- place over medium heat until hot enough to sizzle a drop of water.
Pour egg substitute mixture into skillet.
As mixture begins to cook, gently lift edges of omelet with a spatula, and tilt pan to allow uncooked portions to flow underneath.
When egg mixture is set, spoon vegetable mixture over half of omelet; sprinkle with cheese.
Loosen omelet with spatula, and carefully fold in half.
Carefully slide omelet onto a warm serving platter.
Cut omelet into 2 pieces

Recipe Summary

Side Dish

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 493 Calories from Fat 256

% Daily Value*

Total Fat 29 g44.5%

Saturated Fat 5 g25.1%

Trans Fat 0 g

Cholesterol 5.7 mg1.9%

Sodium 519.2 mg21.6%

Total Carbohydrates 27 g9%

Dietary Fiber 4.3 g17.2%

Sugars 18.9 g

Protein 32 g64.9%

Vitamin A 51.8% Vitamin C 158.7%

Calcium 26.5% Iron 31.7%

*Based on a 2000 Calorie diet

Vegetable Omelette Recipe