Brunch

Mixed Veggie and Mushroom Omelette is for Dinner.

Mixed Veggie and Mushroom Omelette takes several minutes to prepare.

Mixed Veggie and Mushroom Omelette takes several minutes to cook.

Mixed Veggie and Mushroom Omelette makes 4 servings.

The ingredients for Mixed Veggie and Mushroom Omelette are:

1 carton of egg whites (8 whites)
4 large eggs
3 oz of part skim Mozzarella cheese (.75 cup)
garlic (minced)
1 onion chopped fine
1 Zucchini chopped fine
1/2 bag of mixed frozen vegetables (or use up any left over veggies)
1 tsp of olive oil
salt and pepper to taste (optional) - The mozzarella is pretty salty, so I omitted the salt.
1.5 cups of small brown mushrooms

Here is how you make Mixed Veggie and Mushroom Omelette:

Heat 1 tsp of olive oil in a large non stick saute pan. Add all vegetables, mushrooms, and garlic to saute pan. Heat until onions and garlic have softened.While the veggies are cooking, whisk the eggs, and the egg whites together. Spray another non stick fry pan with a bit of pam, and cook the eggs until a fairly thick skin forms on the eggs. Add about a 1/4 to half of the cooked veggies onto the omelette, along with the cheese. Allow to cook on medium for 2 minutes. Fold over the omelette, and allow to cook for another 5 minutes on low. (Or until the egg is completely cooked through)The extra vegetables were used as a side along with the omelette. Number of Servings: 4Recipe submitted by SparkPeople user JTOUGH.

The nutritional information for Mixed Veggie and Mushroom Omelette is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 239.4

• Total Fat: 10.4 g
• Cholesterol: 223.8 mg
• Sodium: 345.5 mg
• Total Carbs: 13.4 g
• Dietary Fiber: 3.6 g
• Protein: 24.1 g