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Fresh Vegetable Omelette

chef.tim.lee's picture
  Butter/Margarine 2 Tablespoon
  Onion 1 Small
  Chopped green pepper 1⁄4 Cup (4 tbs)
  Zucchini 1 Small
  Tomato 1 Medium
  Salt 1⁄4 Teaspoon
  Dried oregano 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Eggs 4
  Water 1⁄4 Cup (4 tbs)
  Cream of tartar 1⁄4 Teaspoon
  Shredded sharp cheddar cheese 1 1⁄3 Ounce

Melt 1 tablespoon butter in a large skillet; add onion and green pepper, cooking until slightly tender.
Add zucchini, tomato, salt, oregano, and pepper; cook until vegetables are tender and liquid evaporates.
Keep warm.
Beat egg whites (at room temperature), 1/4 cup water, and cream of tartar until stiff but not dry; set aside.
Beat egg yolks in a medium bowl until thick and lemon colored.
Fold egg white mixture into yolks.
Heat an ovenproof 10-inch omelet pan or heavy skillet over medium heat until hot enough to sizzle a drop of water.
Add remaining 1 tablespoon butter; rotate pan to coat bottom.
Pour egg mixture into skillet, and gently smooth surface.
Reduce heat and cook omelet about 5 minutes or until puffy and lightly browned on bottom, gently lifting omelet at edge to judge color.
Bake at 350° for 8 to 10 minutes or until knife inserted in center comes out clean.
Spoon vegetable mixture over half of omelet.
Loosen omelet with a spatula, and fold in half.
Slide omelet onto a warm serving plate; sprinkle with cheese.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size

Calories 378 Calories from Fat 253

% Daily Value*

Total Fat 28 g43.8%

Saturated Fat 14.2 g71%

Trans Fat 0 g

Cholesterol 471.7 mg157.2%

Sodium 525.6 mg21.9%

Total Carbohydrates 14 g4.6%

Dietary Fiber 3.2 g12.7%

Sugars 6.7 g

Protein 20 g39.3%

Vitamin A 36.6% Vitamin C 65%

Calcium 23.2% Iron 15.3%

*Based on a 2000 Calorie diet

Fresh Vegetable Omelette Recipe