Berry Polenta Muffins
Egg Beaters Recipes
1959
Fresh Vegetable Omelet Recipe

Fresh Vegetable Omelet

A colorful, fluffy egg omelet packed with fresh zucchini, bell peppers, mushrooms and broccoli

20
Prep Time
(MINUTES)
28
Total Time
(MINUTES)
2
Servings
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2.6 of 5 (14 ratings) Review This Recipe | See All Reviews

Ingredients

  • PAM® Original No-Stick Cooking Spray
  • 1/3 cup sliced zucchini
  • 1/3 cup yellow bell pepper strips
  • 1/3 cup red bell pepper strips
  • 1/4 cup sliced fresh mushrooms
  • 1/4 cup small fresh broccoli florets
  • 1 teaspoon Italian seasoning
  • 1 cup Egg Beaters® Original (1 cup = 8 oz)

Nutrition Information

92
Calories
1g
Total Fat
14g
Protein
Serving Size: 2 servings (1/2 omelet each)
View Complete Nutrition Information >

Directions

  1. Spray small nonstick skillet with cooking spray; heat over medium heat. Add zucchini, peppers, mushrooms, broccoli and Italian seasoning; mix well. Cook 4 minutes, or until vegetables are crisp-tender, stirring frequently. Remove from skillet; cover to keep warm.
  2. Pour Egg Beaters into skillet; cook over medium heat 7 minutes, or until almost set in center, carefully pushing cooked Egg Beaters to center of skillet with spatula and tilting skillet as necessary to allow uncooked portion to flow underneath.
  3. Spoon vegetable mixture onto half of omelet; season with black pepper. Fold omelet in half. Cut into 2 portions; serve.

Cook's Tip

For a burst of flavor, sprinkle veggies with fresh lemon juice and top with chopped fresh basil.
Nutrition Information close
Amount per Serving
Calories 92  
  % Daily Value*
Total fat 1 g 1%
Saturated fat 0 g 1%
Cholesterol 0 MG 0%
Sodium 240 MG 10%
Carbohydrate 6 g 2%
Dietary fiber 2 g 6%
Sugars 3 g 0%
Protein 14 g 28%
Vitamin A   56%
Vitamin C   149%
Calcium   3%
Iron   17%
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information
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