Vegetable Omelette Recipe

Name: Vegetable Omelette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small red potatoes, diced; 1/4 cup sliced fresh mushrooms; 1 tablespoon chopped green pepper; 1 tablespoon chopped sweet red pepper; 1 green onion, chopped; 1 tablespoon olive oil; 2/3 cup egg substitute; 1/4 cup shredded reduced-fat cheddar cheese, divided; 2 tablespoons fat-free sour cream; 1/4 cup chopped tomato

Servings: persons

2 small red potatoes, diced
1/4 cup sliced fresh mushrooms
1 tablespoon chopped green pepper
1 tablespoon chopped sweet red pepper
1 green onion, chopped
1 tablespoon olive oil
2/3 cup egg substitute
1/4 cup shredded reduced-fat cheddar cheese, divided
2 tablespoons fat-free sour cream
1/4 cup chopped tomato

1
Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 5-7 minutes or until tender. Drain.
2
In a small skillet, saute the mushrooms, peppers, onion and potatoes in oil until tender. Coat a nonstick skillet with cooking spray and place over medium heat. Add egg substitute. As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon vegetable mixture over the top; sprinkle with 2 tablespoons cheese.
3
Transfer to a serving plate. Top with sour cream, tomato and remaining cheese.

175

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 small red potatoes, diced, 1/4 cup sliced fresh mushrooms, 1 tablespoon chopped green pepper, 1 tablespoon chopped sweet red pepper, and more.

Yes, Vegetable Omelette 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.

Vegetable Omelette

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