Try this Baked Pepper Omelet recipe, or contribute your own.
Suggest a better descriptionHeat oven to 450°F.
Heat oil in skillet at medium heat.
Add sliced peppers, chopped zucchini and minced garlic and cook until ingredients begin to soften.
Whisk eggs, milk and 1/4 cup water in bowl; stir in shredded and grated cheeses.
Add eggs to vegetables in skillet and cook 5-7 minutes while lifting the edges to let excess egg go underneath.
Transfer skillet to oven and bake until top of omelet is golden brown.
Sprinkle with cilantro for garnish.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (153g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 198 | ||
Calories from Fat: 121 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.5g | 18 % | |
Saturated Fat 6.7g | 34 % | |
Monounsaturated Fat 4.6g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 161.9mg | 50 % | |
Sodium 349mg | 12 % | |
Potassium 239.6mg | 6 % | |
Total Carbohydrate 5.5g | 2 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 4.7g | ||
Protein 14.1g | 20 % | |
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: 198
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