Western Omelet
Minutes Prep time: 10
Minutes Total time: 25
Servings: 2
Difficulty: easy
Minutes Prep time: 10
Minutes Total time: 25
Servings: 2
Difficulty: easy
PAM® Original No-Stick Cooking Spray
1/2 cup finely chopped red or green bell pepper
1/3 cup diced cooked potato
2 slices turkey bacon, prepared, chopped
1 teaspoon chopped fresh oregano
4 eggs, lightly beaten
Fresh oregano sprig, optional
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 64 mg | 6% |
Carbohydrate | 9 g | 3% |
Cholesterol | 379 mg | 126% |
Total Fat | 12 g | 19% |
Iron | 2 mg | 8% |
Calories | 205 kcal | 10% |
Sodium | 196 mg | 8% |
Protein | 14 g | 28% |
Saturated Fat | 4 g | 18% |
Sugars | 3 g | 0 |
Vitamin C | 63 mg | 106% |
Spray small nonstick skillet with cooking spray; heat over medium heat. Add peppers, potato, bacon and dried oregano; cook 4 minutes, or until vegetables are crisp-tender, stirring frequently. Remove from skillet; cover to keep warm.
Pour eggs into skillet; cook over medium heat 7 minutes, or until almost set in center, carefully pushing cooked eggs to center of skillet with spatula and tilting skillet as necessary to allow uncooked portion to flow underneath.
Spoon vegetable mixture onto half of omelet; fold omelet in half. Slide onto serving plate. Garnish with fresh oregano, if desired.
Western Omelet