Breakfast

Veggie and Mozzarella Omelet is for Breakfast.

Veggie and Mozzarella Omelet takes 8 minutes to prepare.

Veggie and Mozzarella Omelet takes 8 minutes to cook.

Veggie and Mozzarella Omelet makes 3 servings.

The ingredients for Veggie and Mozzarella Omelet are:

4 large eggs, plus 1 egg white
1/3 cup 2%milk
1Tbsp Canoleo or other margarine
1small shallot, sliced thin
1cup asparagus, ends trimmed, cut into 2" pieces
2 mini sweet peppers, sliced crosswise, thin
1/4 tsp salt
1/4 tsp fresh ground black pepper
1/2 cup shredded mozzarella cheese

Here is how you make Veggie and Mozzarella Omelet:

Melt butter in pan on medium heat. Brown shallots, add sliced peppers and asparagus. Add salt and pepper, cook about 5 minutes. Meanwhile beat eggs, egg white and milk together in small bowl. Pour egg mixture over vegetables in pan. Let rest a minute or two. Then slowly pull back edges of egg and tilt pan to let uncooked egg run into pulled back area. Do this several times around the pan. When egg is almost done, add cheese to one half of the pan of eggs. Flip the portion of egg with no cheese over in half. Cut into 3 portions and serve. Great with whole wheat toast!Serving Size: Makes (3) 1 1/2-cup servingsNumber of Servings: 3Recipe submitted by SparkPeople user GADESIGNGIRL.

The nutritional information for Veggie and Mozzarella Omelet is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 176.3

• Total Fat: 11.7 g
• Cholesterol: 251.4 mg
• Sodium: 384.7 mg
• Total Carbs: 5.2 g
• Dietary Fiber: 1.2 g
• Protein: 13.5 g

The dietary needs meet for Veggie and Mozzarella Omelet is Vegetarian