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Cheese and Vegetable Omelettes
2 Servings
prep. time 5 min.
cook time 5 min.
Nutrients
per Serving
Calories
211
Fat
15 g
Saturated Fat
6 g
Trans Fat
0 g
Sodium
160 mg
Carbohydrate
4 g
Fibre
0 g
Sugars
1 g
Protein
17 g
Ingredients
1 cup
250 mL
sliced mushrooms
4
4
eggs
2 tbsp
25 mL
water
1/8 tsp
1 mL
pepper
1/4 cup
50 mL
shredded Swiss, old Cheddar or Monterey Jack cheese
Method
- Whisk eggs, water and pepper in small bowl; set aside.
- Spray 8-inch (20 cm) non-stick skillet with cooking spray. Heat over medium heat. Add mushrooms; cook until tender, about 4 minutes. Remove mushrooms from skillet; set aside.
- Pour half of egg mixture into hot skillet. As eggs set at edges of skillet, use spatula to gently push cooked portions to the centre, tilting skillet to allow uncooked eggs to flow into empty spaces. When eggs are almost set on surface but still look moist, cover half of omelette with half of both mushrooms and cheese. Fold unfilled half of omelette over filled half. Cook for a minute, then slide omelette onto plate. Keep warm while making another omelette with remaining ingredients.
Notes
Instead of mushrooms, use other vegetables such as sweet peppers, zucchini or broccoli.