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Garden Variety Omelet

Name: Garden Variety Omelet
Prep time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 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; 1 carton (8 oz) fat-free egg product (1 cup) or 4 eggs; 1 tablespoon fat-free (skim) milk; 1/4 cup shredded reduced-fat Swiss cheese (1 oz); 1 small plum (Roma) tomato, sliced

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Prep 25 min
Total 25 min
Ingredients 11
Servings 2

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Counting calories? A hearty breakfast for two filled with veggies weighs in at just 120 calories per serving. Simply delicious!

By Pillsbury Kitchens

Updated Mar 13, 2007

Ingredients

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

Steps

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

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

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.

Tips from the Pillsbury Kitchens

tip 1
This is a great way to get your vegetables at breakfast! Red, yellow and green bell peppers are high in vitamin C, and all the vegetables provide fiber.

Nutrition Information

120 Calories, 1g Total Fat, 18g Protein, 9g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 120

Calories from Fat: 10

Total Fat: 1g; 2%

Saturated Fat: 1/2g; 3%

Trans Fat: 0g

Cholesterol: 5mg; 2%

Sodium: 560mg; 23%

Potassium: 490mg; 14%

Total Carbohydrate: 9g; 3%

Dietary Fiber: 2g; 10%

Sugars: 6g

Protein: 18g

% Daily Value*:

Vitamin A: 35%; 35%

Vitamin C: 70%; 70%

Calcium: 20%; 20%

Iron: 15%; 15%

Exchanges:

0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;