Breakfast

Open-face veggie omelette is for Breakfast.

Open-face veggie omelette takes 10 minutes to prepare.

Open-face veggie omelette takes 10 minutes to cook.

Open-face veggie omelette makes 4 servings.

The ingredients for Open-face veggie omelette are:

1 extra-large whole egg
1/2 cup egg beaters or egg whites
1 cup frozen spinach, defrosted
1 plum tomato, diced
10 brown mushrooms (about 1 1/4 cup)
2 slices Fat-free American cheese
2 Tablespoons grated cheddar cheese
2 slices Hillshire Farms Hearty honey ham
(or other equivalent, lean sandwich ham slices)
1 Tablespoon + 1 teaspoon sunflower oil (or olive oil as substitute)

Here is how you make Open-face veggie omelette:

Cut the "pie" into 4 quarters, each one is a serving.1. Heat the spinach in the microwave for about 2-3 minutes on high, without extra water, to defrost and cook dry. 2. Heat 1 Tablespoon of the oil over a high flame in the skillet. Add the sliced mushrooms, salt and pepper to taste and sear them until browned. Remove to plate and set aside. 3. Quickly sear the ham slices and set aside. Add the teaspoon of oil the the pan, get it hot, then add the chopped tomato and quickly heat it through. Add the egg mixture to the tomatoes, stir and then gently move egg to center of pan, letting uncooked egg move to edges. 4. When the egg is almost set but not quite, turn heat down to low. Sprinkle the spinach, then mushrooms and chopped ham on top of the eggs. Finish with the cheese and seasonings of your choice. Cover and let cook about 5 minutes to heat through and melt cheese. Turn off the heat, and let sit covered another 5 minutes to set through (this helps prevent burning on the bottom of the eggs). Number of Servings: 4Recipe submitted by SparkPeople user CCKELLY3.

The nutritional information for Open-face veggie omelette is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 154.2

• Total Fat: 8.4 g
• Cholesterol: 72.5 mg
• Sodium: 579.8 mg
• Total Carbs: 6.3 g
• Dietary Fiber: 1.8 g
• Protein: 13.5 g