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Western Omelet Recipe

Western Omelet

Fluffy omelet packed with bell pepper, potato, bacon and oregano

Prep Time
Total Time
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  • PAM® Original No-Stick Cooking Spray
  • 1/2 cup finely chopped red or green bell pepper
  • 1/3 cup diced cooked potato
  • 2 slices turkey bacon, prepared, chopped
  • 1 teaspoon chopped fresh oregano
  • 1 cup Egg Beaters® Original (1 cup = 8 oz)
  • Fresh oregano sprig, optional

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Western Omelet

Egg Beaters
Shell Eggs

Nutrition Information

Total Fat
Serving Size: 2 servings (1/2 omelet each)
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  1. Spray small nonstick skillet with cooking spray; heat over medium heat. Add peppers, potato, bacon and dried oregano; 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; fold omelet in half. Slide onto serving plate. Garnish with fresh oregano, if desired.
Nutrition Information close
Amount per Serving
Calories 117  
  % Daily Value*
Total fat 2 g 3%
Saturated fat 0 g 2%
Cholesterol 6 MG 2%
Sodium 316 MG 13%
Carbohydrate 9 g 3%
Dietary fiber 1 g 3%
Sugars 2 g
Protein 15 g
Vitamin A   42%
Vitamin C   106%
Calcium   1%
Iron   12%
* Percent Daily Values are based on a 2,000 calorie diet.
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