Vegetable Omelet

Vegetable Omelet 2.6 7 5 1
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  • Serves 1
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    Nutritional Information

    Per Serving

    • Calories 150 calories
    • Fat 7 g
    • Sat Fat 2 g
    • Cholesterol 186 mg
    • Sodium 189 mg
    • Protein 15 g
    • Carbohydrate 6 g
    • Sugar 3 g
    • Fiber 2 g
    • Iron 2 mg
    • Calcium 61 mg

In a small bowl, whisk together the egg and egg whites.Heat the oil in an 8-inch nonstick skillet over medium-low heat. Add the scallions, tomato, and mushrooms. Cook, stirring, until the mushrooms are tender, 2 minutes.Pour in the egg mixture and cook 2 minutes. Using a rubber spatula, fold the egg in half and cook 1 minute more or until set. Transfer to a plate.

Ingredients

  1. Check 1 egg
  2. Check 2 egg whites
  3. Check 1/2 teaspoon olive oil
  4. Check 2 scallions (white and light green parts), thinly sliced
  5. Check 1 plum tomato, diced
  6. Check 1/4 cup sliced button mushrooms

Directions

  1. In a small bowl, whisk together the egg and egg whites.
  2. Heat the oil in an 8-inch nonstick skillet over medium-low heat. Add the scallions, tomato, and mushrooms. Cook, stirring, until the mushrooms are tender, 2 minutes.
  3. Pour in the egg mixture and cook 2 minutes. Using a rubber spatula, fold the egg in half and cook 1 minute more or until set. Transfer to a plate.