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Veggie Omelette
Veggie Omelette

Category: Breakfast Idea | Serves: 1

(110 ratings)

Nutrition Information:
Calories: 128
Protein: 16 g
Carbs: 12 g
Fat: 1 g
Saturated Fat: 0 g
Sodium: 364 mg
Fiber: 2 g

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Start your day off with a variety of colors all tucked into a healthy omelette topped off with salsa and sour cream.
1/2 cup egg substitute
2 tablespoons chopped red onion
4 mushrooms, sliced
2 tablespoons chopped zucchini
2 tablespoons chopped bell pepper
1/4 cup sprouts
2 tablespoons salsa
1 tablespoon fat-free sour cream
1 Saute onions, mushrooms, zucchini and bell pepper in a nonstick skillet until tender.
2 Spray a nonstick skillet with cooking spray and heat over medium heat. Pour in egg substitute and let cook until firm around the edges.
3 With a rubber spatula, lift the eggs gently and tilt the pan to let uncooked egg run under the firm area. Continue cooking until almost set and flip the omelette over.
4 Lay warmed filling in center of omelette. Top with sprouts and fold over. Serve salsa and sour cream over omelette.

Ratings & Reviews
(110 ratings)
Reviewed By:
Made it as an egg-white omelette - loved the zucchini. Would never have thought of including that in the omelette. ...
Jul 15, 2009
easy and great!
Reviewed By:
omelettes are a quick, easy meal! you can use whatever vegetables you have around, not just what this recipe suggests. ...
Sep 28, 2008
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