Loaded Veggie Omelette
Perfect for health-conscious home chefs, this veggie omelet showcases the superior quality of Eggland's Best eggs. The fresh vegetables and herbs create a colorful, nutrient-rich breakfast that's both delicious and satisfying.
Ingredients
2 Eggland's Best eggs, large
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 |
| Saturated Fat | 4g |
| Cholesterol | 175mg |
| Sodium | 206mg |
| Carbohydrates | 6g |
| Dietary Fiber | 2g |
| Protein | 7g |
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