Breakfast & Brunchbettycrocker4.4
Veggie Stuffed Omelet
Need an egg dish for breakfast? Make these veggie stuffed omelet that’s ready in just 15 minutes.
👥 1 Servings⏱️ Prep & Cook: 15 min⏳ Prep: 15 min👤 Betty Crocker Kitchens📖 bettycrocker
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- skillet
- bowl
- whisk
- spatula
📝 Preparation Steps
1
In 8-inch nonstick skillet, heat oil over medium-high heat. Add bell pepper, onion and mushrooms to oil. Cook ⏱️ 2 minutes, stirring frequently, until onion is tender. Stir in spinach; continue cooking and stirring just until spinach wilts. Remove vegetables from pan to small bowl.
chopped onion1 tablespoon
2
In medium bowl, beat egg product, water, salt and pepper with fork or whisk until well mixed. Reheat same skillet over medium-high heat. Quickly pour egg mixture into pan. While sliding pan back and forth rapidly over heat, quickly stir with spatula to spread eggs continuously over bottom of pan as they thicken. Let stand over heat a few seconds to lightly brown bottom of omelet. Do not overcook; omelet will continue to cook after folding.
water1 tablespoon
3
Place cooked vegetable mixture over half of omelet; top with cheese. With spatula, fold other half of omelet over vegetables. Gently slide out of pan onto plate. Serve immediately.
Nutrition Facts
calories
140
fat Content
1
serving Size
1 Serving
fiber Content
2 g
sugar Content
3 g
sodium Content
470 mg
protein Content
16 g
trans Fat Content
0 g
cholesterol Content
0 mg
carbohydrate Content
6 g
saturated Fat Content
1 g
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