Loaded Veggie Omelette
Seasonal vegetables go great with Eggland's Best eggs! Brighten this dish with your favorite fresh herbs.
Make This Recipe
Ingredients
- 2 Eggland's Best eggs
- 1/4 cup bell peppers, chopped
- 1/4 cup mushrooms, chopped
- 2 tablespoons red onion, chopped
- 1/2 cup cherry tomatoes, chopped
- 1/2 cup fresh spinach, chopped
- Salt and Pepper to taste
- 2 tablespoons fresh parsley
Preparation
Prepare all vegetables; chop spinach, peppers, tomatoes and onions; mix together and set aside.
Beat eggs together until well blended; add chopped vegetables and mix well.
In a medium-size skillet over medium-high heat, pour eggs into pan and cook until edges are brown, approximately 2-3 minutes
Flip omelet over and cook for an additional 2-3 minutes.
Sprinkle parsley, salt and pepper over top; divide into 2 servings and garnish with sliced onions.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 Serving |
|---|---|
| Calories | 89 |
| Fat | 4g (41% calories from fat) |
| Saturated Fat | 4g |
| Cholesterol | 175mg |
| Sodium | 206mg |
| Carbohydrates | 6g |
| Dietary Fiber | 2g |
| Protein | 7g |