Recipe
Breakfast
Pepper, Mushroom and Cheese Omelet Meal
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 c. chopped green pepper | ||
| 1 c. sliced fresh mushrooms | ||
| ½ c. chopped onion | ||
| 4 Hy-Vee large eggs | ||
| 4 Hy-Vee egg whites | ||
| ¼ c. water | ||
| ½ c. Hy-Vee shredded cheddar cheese | ||
| ½ c. Hy-Vee salsa | ||
| Hy-Vee Bakery cinnamon swirl bread, mixed berries and Hy-Vee berry yogurt, optional |
Directions
- Spray large nonstick skillet with cooking spray. Add peppers, mushrooms and onion; cook and stir on medium-high heat for 5 minutes or until tender. Remove from skillet; set aside.
- Whisk together whole eggs and egg whites with water.
- Pour eggs into skillet; cover. Cook 6 minutes. Spread pepper mixture and cheese over half of egg mixture in skillet. Use spatula to fold half of egg mixture over peppers and cheese; cover pan. Cook 3 minutes or until cheese is melted.
- Serve with salsa.
Nutrition facts
Servings
170 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 225mg
- Sodium: 330mg
- Total Carbohydrates: 7g
- Protein: 14g
Daily Values
0%
Vitamin A 10%
0%
Vitamin C 60%
0%
Iron 8%
0%
Calcium 15%
Recipe Source:
adapted from www.kraftfoods.com.