Prep Time: 0 mins
Total Time: 10 mins
1 Lightly coat a medium skillet with cooking spray.
2 Saute the peppers and scallions until they are tender-crisp.
3 Pour the egg substitute over the vegetables.
4 When partially set, spread the cheese over 1/2 the eggs, and fold the omelet in half over the filling.
5 Continue cooking until cooked through.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (46g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 14 (33%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 4.5mg||1 %|
|Sodium 131.7mg||5 %|
|Potassium 66.5mg||2 %|
|Total Carbohydrate 1.8g||1 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 1.3g|
|Protein 5.5g||8 %|
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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: 43
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