Vegetarian

Vegetable Omelet April 23 is for Breakfast.

Vegetable Omelet April 23 takes 15 minutes to prepare.

Vegetable Omelet April 23 takes 10 minutes to cook.

Vegetable Omelet April 23 makes 3 servings.

The ingredients for Vegetable Omelet April 23 are:

11 grams Kale
2.9 oz Tomato, grape (3oz = appro 12 tomatoes)
46 grams Celery, raw
1 small (5-1/2" long) Carrots, raw
47 grams Mushrooms, fresh
2.15 oz Onion, sweet, raw
94 gram(s) bell pepper, red, sweet, raw
20 grams Gruyere Cheese
6 serving Egg whole - medium per egg
.5 tbsp Coconut Oil - Nutiva Organic Extra-Virgin Coconut Oil

Here is how you make Vegetable Omelet April 23:

Melt a tsp of oil in pan. When hot add the chopped vegetables and cook as much as you want.Beat eggs with 2 tbsp of water. Here I add tumeric and black pepper. Add your preferred spices. Add the eggs to your vegetables.Cook until the top is still slightly soft and flip one end of the omelet over the other half.Serving Size: Serves 3-4Number of Servings: 3Recipe submitted by SparkPeople user AFTER60.

The nutritional information for Vegetable Omelet April 23 is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 211.5

• Total Fat: 12.7 g
• Cholesterol: 379.3 mg
• Sodium: 173.3 mg
• Total Carbs: 8.2 g
• Dietary Fiber: 1.8 g
• Protein: 15.3 g

The dietary needs meet for Vegetable Omelet April 23 is Sugar Free