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Spring Garden Omelet is for Breakfast.

Spring Garden Omelet takes several minutes to prepare.

Spring Garden Omelet takes several minutes to cook.

Spring Garden Omelet makes 1 servings.

The ingredients for Spring Garden Omelet are:

mushrooms, sliced
colby jack & monterrey shredded cheese
fresh tomato, diced
fresh spinach leaves
red onion, chopped
two large eggs
salt
black pepper

Here is how you make Spring Garden Omelet:

Serving Size: One OmeletIn a large skillet saute mushrooms until they are golden brown in a pat of butter. Next add the red onion, chopped into bite size pieces, remove onions and mushrooms from skillet and set aside. Then coat skillet with either butter or nonstick cooking spary and add the egg mixture (eggs with salt and pepper to taste, whisked). Now add the shredded cheese, spinach leave, red onion, and mushrooms. Gently fold over the sides of the mixture to form the omelet. Once you've folded it over use your spatula and flip it onto the other side and let it cook for a minute or two. Remove from skillet and top with tomato (half a small tomato, diced). Serve with a bowl of fresh fruit for a well balanced meal.Number of Servings: 1Recipe submitted by SparkPeople user CORDIA72.

The nutritional information for Spring Garden Omelet is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 309.2

• Total Fat: 17.5 g
• Cholesterol: 385.0 mg
• Sodium: 522.7 mg
• Total Carbs: 16.5 g
• Dietary Fiber: 3.9 g
• Protein: 23.3 g