See Also: Garden Omelet(recipes)
Three-Egg Omelet(recipes)
Vegetable Omelet(recipes)
Mediterranean Artichoke Omelet(recipes)
Southwestern Omelet Wrap(recipes)
The Perfect Omelet Everytime!(recipes)
Spanish Potato Omelet(recipes)
Apple and Brie Omelet(recipes)
Greek Isles Omelet(recipes)
Spinach, Tomato and Cheddar Omelet(recipes)

Garden Omelet (recipes)


Garden Omelet

Prep and Cook Time: 20 minutes

Yield: Makes 2 servings



Ingredients:



3teaspoons butter or margarine, divided

1/3cup chopped onion

1/3cup chopped red bell pepper

1/2cup sliced mushrooms

1/2teaspoon dried basil

4eggs, beaten

1tablespoon milk

1/4teaspoon black pepper

Dash salt

1/2cup (2 ounces) shredded Swiss cheese









Preparation:





1.Melt 1 teaspoon butter in large nonstick skillet over medium heat. Cook and stir onion and bell pepper 2 to 3 minutes or until onion is tender. Add mushrooms and basil; cook and stir 3 to 5 minutes. Remove from skillet; keep warm.2.Whisk together eggs, milk, black pepper and salt in medium bowl. Melt remaining 2 teaspoons butter in same skillet over medium heat; rotate pan to coat bottom. Pour egg mixture into skillet. Cook over medium heat; as eggs begin to set, gently lift edge of omelet with spatula and tilt skillet so that uncooked portion flows underneath.3.When eggs are fully cooked, spoon vegetable mixture over half of omelet. Sprinkle with cheese. Loosen omelet with spatula and fold in half. Transfer to warm serving plate.









Nutritional Information:







Serving Size: 1/2 of omelet







Sodium

264 mg







Protein

22 g







Fiber

1 g







Carbohydrate

9 g







Cholesterol

468 mg







Saturated Fat

17 g







Total Fat

24 g







Calories from Fat

64 %







Calories

340









Dietary Exchange:







Fat

3







Meat

3







Vegetable

1-1/2