Garden Omelet the Editors of Publications International, Ltd.
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|
|1/4||teaspoon black pepper|
|1/2||cup (2 ounces) shredded Swiss cheese|
- 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.
- 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.
- 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.
|Serving Size:||1/2 of omelet|
|Saturated Fat||17 g|
|Total Fat||24 g|
|Calories from Fat||64 %|
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