Breakfast

Bok Choy Veggie Omelette is for Breakfast.

Bok Choy Veggie Omelette takes 10 minutes to prepare.

Bok Choy Veggie Omelette takes 20 minutes to cook.

Bok Choy Veggie Omelette makes 2 servings.

The ingredients for Bok Choy Veggie Omelette are:

1 tablespoon butter
1 tablespoon chopped onion
1/2 cup mixed bell peppers (green, red, yellow and orange)
3 large button mushrooms, sliced
2 Roma tomatoes, seeded and diced
2 cups chopped bok choy
4 large egg whites
2 whole eggs

Here is how you make Bok Choy Veggie Omelette:

Melt butter in skillet over medium heat. Turn down heat slightly, add onion, peppers, mushrooms. Cook slightly, depending on how tender you want them. Add seasoning such as salt, pepper, and/or turmeric. Stir to mix.Add tomatoes and bok choy. Again, cook slightly depending on how crunch you want the bok choy. In a medium size bowl, whisk the whole egg and egg whites with a tablespoon of water. Add to vegetable pan. Cover and cook until egg set. Covering may create condensation, so you may want to remove the lid at the end of cooking.Makes enough for 2 people.Number of Servings: 2Recipe submitted by SparkPeople user NPAUL929.

The nutritional information for Bok Choy Veggie Omelette is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 197.8

• Total Fat: 11.2 g
• Cholesterol: 227.8 mg
• Sodium: 244.9 mg
• Total Carbs: 8.6 g
• Dietary Fiber: 1.9 g
• Protein: 17.4 g