Fresh Vegetable Omelet
Minutes Prep time: 20
Minutes Total time: 20
Servings: 1
Difficulty: easy
Minutes Prep time: 20
Minutes Total time: 20
Servings: 1
Difficulty: easy
PAM® Original No-Stick Cooking Spray
1/2 cup halved lengthwise, sliced zucchini
2 tablespoons chopped red bell pepper
3 tablespoons sliced fresh mushrooms
1/8 teaspoon Italian seasoning
2 eggs, lightly beaten
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 66 mg | 7% |
Carbohydrate | 5 g | 2% |
Cholesterol | 373 mg | 124% |
Total Fat | 11 g | 17% |
Iron | 2 mg | 11% |
Calories | 174 kcal | 9% |
Sodium | 126 mg | 5% |
Protein | 14 g | 27% |
Saturated Fat | 3 g | 17% |
Sugars | 3 g | 0 |
Vitamin C | 38 mg | 63% |
Spray 8-inch nonstick saute or omelet pan with cooking spray. Heat over medium heat. Add zucchini, pepper, mushrooms and Italian seasoning. Cook 4 minutes or until vegetables are tender, stirring frequently. Remove from pan; set aside and keep warm.
Pour eggs into pan; cook 2 minutes or until edges start to set. Using a rubber spatula, gently lift edges while tilting pan to allow uncooked eggs to run beneath. Cook just until set.
Place vegetables over half of cooked eggs. Fold over to cover vegetables. Slide omelet onto plate.
Fresh Vegetable Omelet