Lo-Cal Vegetable Omelet
A light, nutritious vegetable omelet packed with fresh carrots, mushrooms, and onions, perfect for a healthy breakfast or brunch that suits all tastes.
Ingredients
Instructions
- Cut and measure carrots and onion.
- Melt 3 tablespoons butter in a 10-inch skillet over medium heat, about 3 minutes.
- Slice mushrooms.
- Add carrots, onion, mushrooms, and 1/8 teaspoon salt to the skillet.
- Saute for 10 minutes or until vegetables are tender.
- Measure remaining ingredients.
- Combine eggs, milk, 1/2 teaspoon salt, and pepper in a bowl.
- Beat with a rotary beater until blended.
- Remove vegetables to another bowl from the skillet.
- Melt 2 tablespoons butter in the same skillet over low heat, about 1 minute.
- Pour eggs into the skillet. As the egg mixture sets, lift with a spatula to allow uncooked portions to flow to the bottom.
- Cook for 10 minutes or until eggs are completely set.
- Loosen the edges of the omelet.
- Spoon cooked vegetables over the omelet.
- Fold the omelet in half and remove to a serving platter.
Nutrition & Diet Analysis (per serving)
597
kcal
30% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).