Go to the farm! Get eggs! Make an omelet.
Combine filling ingredients in 7-to 10-inch nonstick omelet pan or skillet. Cook and stir over medium heat until water has evaporated and vegetables are crisp-tender, 3-4 minutes. Remove from pan; keep warm. Clean pan.
Beat eggs, 1/4 cup water, cheese, basil, garlic powder in medium bowl until blended. Heat butter in same pan over medium-high heat until hot. Tilt pan to coat bottom.
Pour in half of the egg mixture. Mixture should set immediately at edges. Gently push cooked portions from edges toward the center with inverted spatula and slide onto plate; keep warm. Repeat with remaining egg mixture and filling to make second omelet. Serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (170g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 166 | ||
Calories from Fat: 108 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12g | 16 % | |
Saturated Fat 5.1g | 25 % | |
Monounsaturated Fat 4g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 333.1mg | 102 % | |
Sodium 162.1mg | 6 % | |
Potassium 284.1mg | 7 % | |
Total Carbohydrate 3.7g | 1 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 2.7g | ||
Protein 11.4g | 16 % | |
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: 166
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