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    You are in: Home / Recipes / Vegetable Garden Omelet Recipe
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    Vegetable Garden Omelet

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    ElizabethKnicely's Note:

    Omelets make a great meal for breakfast, lunch, or dinner. Fill them with meat, cheese, vegetables, or leftover. Omelets are easy and inexpensive to make. Homemade ones cost less than $1.00 per serving, while they can cost up to 5 times as much in a restaurant.

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    Units: US | Metric


    1. 1
      In a saucepan, melt butter on medium-low heat. Add the sliced onion and mushrooms and cook until soft. Add the spinach and stir until well wilted. If needed, add a tablespoon of water to prevent burning. Set aside. In a mixing bowl, beat eggs, 2 tablespoons of milk and salt until blended. Set aside.
    2. 2
      Coat the bottom of a medium non-stick frying pan with cooking spray and heat on medium-high until the pan is hot. Pour the egg mixture into the pan. Cook until the egg mixture begins to set on the surface. Spread tomatoes over half of the omelet. When the eggs thicken on the surface, add the vegetables and sprinkle with cheese. Fold the omelet in half with a spatula and serve immediately.
    3. 3
      *To reduce the total fat in this recipe, you can substitute the 3 large eggs with 1 egg and 3 egg whites.

    Ratings & Reviews:

    • on April 30, 2013


      I scaled this back for 1 serve and used 2 large eggs and shared it with the DM and with toast it filled us both and we both loved this delicious and filling omelet, thank you ElizabethKnicely, made for Went to Market tag game.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Vegetable Garden Omelet

    Serving Size: 1 (205 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 217.3
    Calories from Fat 130
    Total Fat 14.5 g
    Saturated Fat 6.9 g
    Cholesterol 302.1 mg
    Sodium 368.4 mg
    Total Carbohydrate 5.9 g
    Dietary Fiber 1.2 g
    Sugars 2.6 g
    Protein 16.1 g

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