Brunch

Garden Vegetable Omelet is for Breakfast.

Garden Vegetable Omelet takes 15 minutes to prepare.

Garden Vegetable Omelet takes 10 minutes to cook.

Garden Vegetable Omelet makes 1 servings.

The ingredients for Garden Vegetable Omelet are:

3 large Egg white, fresh
.25 cup, chopped or sliced Red Ripe Tomatoes
0.25 cup Bell peppers (Green, Red, Yellow, Orange)
.25 cup, pieces or slices Mushrooms, fresh
2 tbsp chopped Onions, raw
0.25 cup Kraft Colby & Monterrey Jack Cheeses, Finely Shredded (by VIKIFECAS)

Here is how you make Garden Vegetable Omelet:

slightly saute the vegetables if you don't want them crispy in the omelet. Scramble the egg whites and add to a preheated, treated omelet pan. Once the eggs start to set, add the vegetables and half the cheese. When the eggs are almost set, fold them in half or thirds over the cheese and vegetables. Cook a few minutes then flip the omelet. Add the remaining cheese to the top of the omelet and cook a few minutes more. Transfer to serving plate and enjoy.Serving Size: 1 omeletNumber of Servings: 1Recipe submitted by SparkPeople user LSANDY7.

The nutritional information for Garden Vegetable Omelet is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 181.4

• Total Fat: 9.0 g
• Cholesterol: 25.0 mg
• Sodium: 340.9 mg
• Total Carbs: 8.4 g
• Dietary Fiber: 1.5 g
• Protein: 18.3 g

The dietary needs meet for Garden Vegetable Omelet is Low Fat