1/1 Photo of Veggie Omelet for One
Healthy and full of veggies-instead of using the butter, I usually just spray the pan with a vegetable spray. I also use a low-fat cheese, usually just whatever I have in the fridge.
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Units: US | Metric
- 1Melt one tablespoon butter in a medium skillet over medium heat. Place onion and peppers and musrhoom inside of the skillet. Cook for 4 to 5 minutes stirring occasionally until vegetables are just tender.
- 2While the vegetables are cooking beat the eggs and egg whites with the milk.
- 3Remove the vegetables from heat and put in small bowl and keep warm.
- 4Melt the remaining 1 tablespoon butter (in the skillet just used to cook the vegetables) over medium heat. Coat the skillet with the butter. When the butter is bubbly add the egg mixture and cook the egg for 2 minutes or until the eggs begin to set on the bottom of the pan. Gently lift the edges of the omelet with a spatula to let the uncooked part of the eggs flow toward the edges and cook. Continue cooking for 2 to 3 minutes or until the center of the omelet starts to look dry.
- 5Sprinkle the cheese over the omelet and spoon the vegetable mixture into the center of the omelet. Using a spatula gently fold one edge of the omelet over the vegetables. Let the omelet cook for another two minutes or until the cheese melts to your desired consistency. Slide the omelet out of the skillet and onto a plate.
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Nutritional Facts for Veggie Omelet for One
Serving Size: 1 (302 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 414.3
- Calories from Fat 291
- Total Fat 32.3 g
- Saturated Fat 18.7 g
- Cholesterol 283.7 mg
- Sodium 544.8 mg
- Total Carbohydrate 9.6 g
- Dietary Fiber 1.4 g
- Sugars 4.3 g
- Protein 21.8 g