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    You are in: Home / Recipes / Veggie Omelette Recipe
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    Veggie Omelette

    Veggie Omelette. Photo by Derf

    1/4 Photos of Veggie Omelette

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    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    0 mins

    15 mins

    tasb's Note:

    Just a base to jump off of really, I use just mushrooms, green pepper, and green onions because they are all chopped and ready to go when I am at work, you can add chopped tomato too. This is kind if a omelette/frittata. The ingredients mixed in with the eggs make it a frittata but the folding over and cheese makes it an omelette. Can be more vegetarian friendly without the cheese.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat frying pan, spray with nonstick spray or coat the bottom of the pan with oil, or butter.
    2. 2
      Beat together eggs, mushrooms, green peppers and green onions, mix together.
    3. 3
      When pan is hot enough add egg mixture and cook until almost set, until you can flip it over with out it falling apart, cook on the other side until set. Top 1/2 of the omelette with cheese and fold over. Cook until cheese is melted. If you are really hungery then add a little water (about 1-2 tbsp) and cover, this will make the cheese melt faster.
    4. 4
      Serve with toast, hashbrowns, or even rice.
    5. 5
      Can use any color peppers, or even use regular onions too. Change the cheese if you want.

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    Nutritional Facts for Veggie Omelette

    Serving Size: 1 (251 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 237.5
     
    Calories from Fat 135
    57%
    Total Fat 15.0 g
    23%
    Saturated Fat 4.6 g
    23%
    Cholesterol 634.5 mg
    211%
    Sodium 214.8 mg
    8%
    Total Carbohydrate 4.7 g
    1%
    Dietary Fiber 1.2 g
    5%
    Sugars 2.7 g
    11%
    Protein 20.0 g
    40%

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