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Dried Fruit Compote
See how to make the perfect pastries & crepes that will not only impress your friends and family, but also keep them coming back for more.
Garden Omelet
Prep and Cook Time: 20 minutes
Yield: Makes 2 servings
Ingredients:
3
teaspoons butter or margarine, divided
1/3
cup chopped onion
1/3
cup chopped red bell pepper
1/2
cup sliced mushrooms
1/2
teaspoon dried basil
4
eggs, beaten
1
tablespoon milk
1/4
teaspoon black pepper
Dash salt
1/2
cup (2 ounces) shredded Swiss cheese
Preparation:
1.
Melt 1 teaspoon butter in large nonstick skillet over medium heat. Cook and stir onion and bell pepper 2 to 3 minutes or until onion is tender. Add mushrooms and basil; cook and stir 3 to 5 minutes. Remove from skillet; keep warm.
2.
Whisk together eggs, milk, black pepper and salt in medium bowl. Melt remaining 2 teaspoons butter in same skillet over medium heat; rotate pan to coat bottom. Pour egg mixture into skillet. Cook over medium heat; as eggs begin to set, gently lift edge of omelet with spatula and tilt skillet so that uncooked portion flows underneath.
3.
When eggs are fully cooked, spoon vegetable mixture over half of omelet. Sprinkle with cheese. Loosen omelet with spatula and fold in half. Transfer to warm serving plate.
Nutritional Information:
| Serving Size: 1/2 of omelet | |
| Sodium | 264 mg |
| Protein | 22 g |
| Fiber | 1 g |
| Carbohydrate | 9 g |
| Cholesterol | 468 mg |
| Saturated Fat | 17 g |
| Total Fat | 24 g |
| Calories from Fat | 64 % |
| Calories | 340 |
Dietary Exchange:
| Fat | 3 |
| Meat | 3 |
| Vegetable | 1-1/2 |
This recipe appears in:
Eggs & Omelets
