Vegetable Omelet
Serves 1|
Hands-On Time:
10m
|
Total Time:
10m
Ingredients
- 1 egg
- 2 egg whites
- 1/2 teaspoon olive oil
- 2 scallions (white and light green parts), thinly sliced
- 1 plum tomato, diced
- 1/4 cup sliced button mushrooms
Directions
- 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.
Nutritional Information
- Per Serving
- Calories 150
- Fat 7g
- Sat Fat 2g
- Cholesterol 186mg
- Sodium 189mg
- Protein 15g
- Carbohydrate 6g
- Sugar 3g
- Fiber 2g
- Iron 2mg
- Calcium 61mg
What does this mean? See Nutrition 101.
Quick Tip
A hard-boiled egg in its shell will twirl freely when spun on its side. A raw egg will wobble.
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