Garden Vegetable Omelet

(from kintyre’s recipe box)

About 245 calories, 18 grams fat per omelet

Source: Good Housekeeping

Serves 4 people

Categories: 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

  1. In nonstick 10 inch skillet, heat olive oil over medium heat.

  2. Add onion, chopped, zucchini, chopped, yellow pepper, chopped, 1/2 teaspoon salt, and pepper; cook until tender.

  3. Add 2 tomatoes, chopped, and fresh basil; heat through.

  4. Beat 8 eggs with water and 1/2 teaspoon salt.

  5. For each omelet, melt 1 teaspoon margarine or butter in nonstick 8 inch skillet over medium-high heat.

  6. Pour 1/2 cup of egg mixture into skillet; cook until set (about 1 minute), gently lifting edge.

  7. Spoon one-fourth of filling on half of omelet, fold over other half, slide onto plate.

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