Inside-Out Cheddar Veggie Omelets – a delicious recipe with eggs, egg whites, water, mushrooms, baby spinach leaves, tomatoes. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Heat small nonstick skillet on medium heat.
2
Whisk first 3 ingredients until blended.
3
Spray skillet with cooking spray.
4
Add scant 1/2 cup eggs; tilt skillet to evenly cover bottom.
5
Cover; cook 1 to 2 min.
6
or until eggs are set.
7
Slide onto plate.
8
Repeat with remaining eggs to make a total of 4 omelets.
9
Cover to keep warm until ready to use.
10
Cook and stir mushrooms in large nonstick skillet sprayed with cooking spray on medium heat 4 min.
11
or until golden brown.
12
Add spinach and tomatoes; cook and stir 3 min.
13
or just until spinach is wilted.
14
Fold each omelet in half, then in half again to form triangle.
15
Serve topped with vegetable mixture and cheese.
364
kcal
Calories
25
g
Fat
6
g
Carbs
32
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 whole eggs, 4 egg whites, 1 Tbsp. water, 1-1/2 cups sliced fresh mushrooms, and more.
Yes, Inside-Out Cheddar Veggie Omelets falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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