Garden Variety Omelet

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Filling

1/4
cup sliced (1/4-inch-thick) zucchini
1/4
cup thinly sliced onion
1/4
cup chopped red bell pepper (1/4 medium)
1/4
cup chopped yellow or green bell pepper (1/4 medium)
1/4
cup sliced fresh mushrooms
1/4
teaspoon salt
Dash pepper

Omelet

1
carton (8 oz) fat-free egg product (1 cup) or 4 eggs
1
tablespoon fat-free (skim) milk

Toppings

1/4
cup shredded reduced-fat Swiss cheese (1 oz)
1
small plum (Roma) tomato, sliced

Directions

  1. 1 Cut zucchini slices into quarters. Heat 10- or 8-inch nonstick skillet with sloping sides (omelet pan) over medium heat. Add zucchini and remaining filling ingredients; cook 4 to 6 minutes, stirring occasionally, until tender. Remove cooked vegetables from skillet; place on plate and cover to keep warm. Cool skillet 1 minute; wipe clean with paper towel.
  2. 2 In small bowl, mix egg product and milk. Heat same skillet over medium heat. Pour egg mixture into skillet; cook 4 to 5 minutes without stirring but lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet, until mixture is set but top is still moist.
  3. 3 Spoon cooked vegetables onto half of omelet; sprinkle with cheese. With wide spatula, loosen edge of omelet and fold over vegetables. Arrange tomato slices on top of omelet.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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