Summer
Whisk together eggs and milk in a medium bowl. Heat oil in a large nonstick skillet over medium heat. Add vegetables, except tomato, and cook until tender, 5 to 6 minutes. Remove vegetables, but keep pan on heat. Melt butter in skillet. Pour eggs into pan. Let cook and, just before set, add vegetables, tomato, cheese, and herbs to one side of eggs. Let cook for one minute more and using a spatula, fold omelet over vegetables. Cook until eggs are firm, then carefully transfer omelet to a plate with a spatula. Cut into wedges.
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Serving Size: 1 Serving (243g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 382 | ||
Calories from Fat: 257 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.5g | 38 % | |
Saturated Fat 8.8g | 44 % | |
Monounsaturated Fat 11.7g | ||
Polyunsanturated Fat 4.2g | ||
Cholesterol 898.2mg | 276 % | |
Sodium 353.6mg | 12 % | |
Potassium 335mg | 9 % | |
Total Carbohydrate 2.5g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 2.2g | ||
Protein 28.9g | 41 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 382
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