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1971
Western Omelet Recipe

Western Omelet

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

10
Prep Time
(MINUTES)
25
Total Time
(MINUTES)
2
Servings
3 of 5 (1 ratings) Review This Recipe | See All Reviews
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Ingredients

  • 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

Calories Saved

Western Omelet

117cal.
Egg Beaters
207cal.
Shell Eggs

Nutrition Information

117
Calories
2g
Total Fat
15g
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 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 0%
Protein 15 g 30%
Vitamin A   42%
Vitamin C   106%
Calcium   1%
Iron   12%
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information
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