|Home > Nutrition > Healthy Recipes > Veggie Omelette|
Nutrition Information:Calories: 128
Protein: 16 g
Carbs: 12 g
Fat: 1 g
Saturated Fat: 0 g
Sodium: 364 mg
Fiber: 2 g
|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|
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!
omelettes are a quick, easy meal! you can use whatever vegetables you have around, not just what this recipe suggests. ...
|Sep 28, 2008|
|View All Reviews|
|Related Recipes||All Breakfast Idea Recipes|
||Very Berry Pancakes
||Quiche Mini Cups GF