Breakfast

Veggie Stuffed Omelet is for Breakfast.

Veggie Stuffed Omelet takes 10 minutes to prepare.

Veggie Stuffed Omelet takes 5 minutes to cook.

Veggie Stuffed Omelet makes 1 servings.

The ingredients for Veggie Stuffed Omelet are:

1 1tsp Olive Oil
.25 cup Pepper - Red pepper - chopped - raw (by SFRENCH81)
2 tbsp Onion (raw), chopped
1 serving fresh mushrooms, sliced (0.25 cup)
1 cup Baby Spinach (raw)
2 large Egg, fresh, whole, raw
1 fl oz Water, tap
0.125 cup Sargento Classic Sharp Cheddar Fancy Shredded Natural Cheddar Cheese

Here is how you make Veggie Stuffed Omelet:

In 8-inch nonstick skillet, heat oil over medium-high heat. Add bell pepper, onion and mushrooms to oil. Cook 2 minutes, stirring frequently, until onion is tender. Stir in spinach; continue cooking and stirring just until spinach wilts. Remove vegetables from pan to small bowl. In medium bowl, beat egg product, water, salt and pepper with fork or whisk until well mixed. Reheat same skillet over medium-high heat. Quickly pour egg mixture into pan. While sliding pan back and forth rapidly over heat, quickly stir with spatula to spread eggs continuously over bottom of pan as they thicken. Let stand over heat a few seconds to lightly brown bottom of omelet. Do not overcook; omelet will continue to cook after folding. Place cooked vegetable mixture over half of omelet; top with cheese. With spatula, fold other half of omelet over vegetables. Gently slide out of pan onto plate. Serve immediately.Serving Size: makes one serving. Number of Servings: 1Recipe submitted by SparkPeople user JEANNEM55.

The nutritional information for Veggie Stuffed Omelet is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 272.3

• Total Fat: 18.8 g
• Cholesterol: 384.5 mg
• Sodium: 275.1 mg
• Total Carbs: 7.7 g
• Dietary Fiber: 2.2 g
• Protein: 18.2 g