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Fiesta Vegetable Omelet

This satisfying, protein-rich breakfast will keep you full until lunchtime rolls around. Feel free to add in or substitute any other vegetables you have in the house, like tomatoes, spinach, or zucchini.

5 mins 17 mins

Nutrition Facts

Amount per Serving

Calories: 185

Total Fat: 6 g

Saturated Fat: 1.5 g

Cholesterol: 210 mg

Sodium: 395 mg

Total Carbohydrate: 15 g

Dietary Fiber: 3 g

Protein: 20 g

Good For

Eye Health Arthritis Celiac Disease Type 2 Diabetes Mood Hair Skin Cancer Prevention

Take Note

Contains Egg

INGREDIENTS

1/2 cup(s) onions, chopped
1/2 cup(s) mushrooms, sliced
1/2 cup(s) pepper, bell, any color, chopped
1 egg(s)
3 egg white(s)
2 tablespoon salsa

PREPARATION

Liberally coat a small skillet with oil spray and preheat the pan over medium heat. Sauté the onions, mushrooms, and bell peppers until soft, 5 to 7 minutes.

In a small bowl beat the whole egg with the egg whites. Add the eggs to the skillet.

When the bottom of the omelet is cooked, gently flip and cook the other side. Fold one side over the other.

Top the omelet with the salsa and serve.

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