Garden Omelette
Prep
20m
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Garden Omelette
| 4 large eggs |
| 1/4 cup whole milk |
| 1/4 tsp salt |
| 1/8 tsp pepper |
| 4 tsp olive oil |
| 1 cup zucchini, thinly sliced |
| 4 small fresh mushrooms, chopped |
| 1/4 cup green pepper, finely chopped |
| 1 cup fresh baby spinach |
| 2 med green onions, finely chopped |
| 2 cloves garlic, thinly sliced |
| 1/4 cup goat cheese, crumbled |
| additional green onions to top |
Garden Omelette Directions
- In a small bowl, combine the milk, eggs, salt and pepper.
- Heat a non-stick skillet adding 2 teaspoons of oil over medium heat.
- Saute the zucchini, mushrooms, and green pepper until tender (3-5 minutes.) when done, put in a bowl and set aside.
- Pour the eggs in the skillet,
- As eggs set, push the cooked eggs to the center, until all the eggs are set,
- Put the vegetables and cheese on half and fold over other half of the eggs.
- Slide onto the plate and sprinkle with green onions.
Nutrition facts
Serving size 1 Omelet vegetarian gluten free
Per Serving
| Kcal: | 398 kcal |
| Fibers (g): | 1.8g |
| Sodium (mg): | 563mg |
| Carbs: | 8.6g |
| Sugar (g): | 5g |
| Fat: | 30.6g |
| Saturated fat (g): | 12g |
| Cholesterol: | 405mg |
| Proteins: | 24.5g |
