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Garden Omelet

Garden Omelet

Garden Omelet

Prep and Cook Time 20 minutes


Makes 2 servings


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


  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

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