Garden Vegetable Omelet
(from kintyre’s recipe box)
About 245 calories, 18 grams fat per omelet
Source: Good Housekeeping
Serves 4 peopleCategories: breakfast, dinner, nondairy, not tried
Ingredients
- 1 tablespoon olive oil
- 1 onion, small
- 1 zucchini, small
- 1 yellow pepper, small
- 1 teaspoon salt, divided
- 1/8 teaspoon black pepper
- 2 plum tomatoes
- 1/4 cup fresh basil, chopped
- 8 eggs
- 1/2 cup water
- 4 teaspoons butter or margarine
Directions
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In nonstick 10 inch skillet, heat olive oil over medium heat.
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Add onion, chopped, zucchini, chopped, yellow pepper, chopped, 1/2 teaspoon salt, and pepper; cook until tender.
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Add 2 tomatoes, chopped, and fresh basil; heat through.
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Beat 8 eggs with water and 1/2 teaspoon salt.
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For each omelet, melt 1 teaspoon margarine or butter in nonstick 8 inch skillet over medium-high heat.
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Pour 1/2 cup of egg mixture into skillet; cook until set (about 1 minute), gently lifting edge.
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Spoon one-fourth of filling on half of omelet, fold over other half, slide onto plate.