Rating: 5 stars
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High in protein and rich in vitamins, this vegetable omelet is a smart start to your day. It's affordable too--each breakfast omelet costs about $2.

Source: Better Homes and Gardens

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Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
4
Yield:
4 omelets
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl combine egg product, the water, parsley, salt, and black pepper. Set aside.

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  • In a large nonstick skillet heat 2 teaspoons of the oil over medium-high heat. Add mushrooms, asparagus, sweet pepper, green onions, and garlic. Cook for 5 to 8 minutes or until mushrooms are beginning to brown and asparagus is just tender, stirring frequently. Remove vegetables from skillet; cover and keep warm.

  • For omelet, heat an 8-inch nonstick skillet with flared sides over medium-high heat until skillet is hot. Add 1 teaspoon of the oil, swirling to coat bottom of skillet. Add one-fourth of the egg mixture (about 1/2 cup); reduce heat to medium. Immediately begin stirring egg mixture gently but continuously with a wooden spoon or heat-proof rubber spatula until mixture resembles small pieces of cooked egg surrounded by liquid egg. Stop stirring. Cook for 30 to 60 seconds more or until egg mixture is set.

  • Spoon one-fourth of the vegetables onto half of the omelet. Sprinkle with one-fourth of the cheese. Using the spoon or spatula, lift and fold the unfilled half of the omelet over filling. Gently slide omelet out of skillet onto a warm plate. Cover with foil; keep warm. Repeat to make three more omelets, using the remaining oil, egg mixture, vegetables, and cheese.

Cost:

mushrooms: $0.75, asparagus: $2.00, red sweet pepper: $0.50, green onions: $0.29, egg product: $3.19, parsley: $0.10, cheese blend: $1.08, garlic: $0.08. Total: $7.99/$2.00 per serving

Nutrition Facts

201 calories; fat 10g; cholesterol 11mg; saturated fat 3g; carbohydrates 8g; mono fat 5g; poly fat 1g; insoluble fiber 2g; sugars 3g; protein 19g; vitamin a 2648IU; vitamin c 30.3mg; thiamin 0.4mg; riboflavin 1.8mg; niacin equivalents 1.9mg; vitamin b6 0.3mg; folate 150.6mcg; vitamin b12 2.2mcg; sodium 422mg; potassium 441mg; calcium 211mg; iron 3.2mg.
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