Eggs are always the easiest to serve when there is no time for anything more elaborate. Eggs being a full protein is a great choice for those occasions when tight on time. With vegetables and cheese they are tasty and a satisfying full meal!
Serve with whole wheat bread or stuff into a toasted whole wheat pita.
Ingredients
Servings 4
- ½ cup chopped onion
- ½ cup red bell pepper chopped
- 1 Tbs tomatoes chopped, plus more tomatoes for garnish
- 4 egg beaten
- 8 egg whites beaten
- Salt and pepper to taste
- 4 Tbs grated Mozzarella cheese
Nutritional Facts
Nutrition Facts
Easy Vegetable Omelette
Amount per Serving
Calories
152
% Daily Value*
Fat
8
g
12
%
Saturated Fat
3
g
19
%
Trans Fat
0.02
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
175
mg
58
%
Sodium
257
mg
11
%
Potassium
247
mg
7
%
Carbohydrates
4
g
1
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
16
g
32
%
Vitamin A
952
IU
19
%
Vitamin C
26
mg
32
%
Calcium
110
mg
11
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- In a large bowl, mix whole eggs and egg whites. Sprinkle with a little salt and set aside.
- In a medium non-stick skillet coated with cooking spray over medium heat, add the onion and peppers. Sprinkle with salt and pepper.
- Cook, stirring occasionally, for about 2 minutes, or until sizzling.
- Add the tomatoes. Cook for about 1 minute longer, or until just starting to soften. Set aside.
- Coat a frying pan with 1 Tbs oil, or cooking spray and ladle ¼ of the egg mixture into the pan.
- Reduce the heat to low and cook for about 5 minutes, lifting the cooked edges of the egg mixture with a fork so the uncooked egg can run underneath, and until the bottom is almost set.
- Add ¼ of prepared vegetables sprinkle with 1 Tbs cheese.
- Cook for 1 to 2 minutes, until the eggs are cooked through. Then fold the omelette in half and serve.
- Repeat with remaining eggs and vegetable mixture for 4 delicious omelettes.
