Spring Vegetable Omelets
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Serves4 (1/2 omelet each)
SWAP ScoreWhat's this?
Ingredients
- 4 large eggs
- 2 teaspoons olive oil, divided
- 2 scallions (green onions), sliced
- 2 spears asparagus, cut into 1/2" pieces
- 1 teaspoon garlic, minced
- 2 cups chopped spinach
- 2 tablespoons low fat cheddar cheese, shredded
Directions
- Crack eggs into bowl and beat well.
- Heat 1 teaspoon of oil in a skillet and add half of scallions, asparagus and garlic. Saute until vegetables are tender.
- Add half of the egg mixture and half of the spinach.
- Loosen the omelet around the edges as it starts to cook. Once the egg mixture has thickened, flip over to cook the other side.
- When eggs are fully cooked, remove from pan.
- Top with cheese and fold in half. Repeat for second omelet.
Recipe Tips
Add a combnation of vegetables to change the flavor.
Nutrition Facts
Spring Vegetable Omelets
Amount Per Serving (1/2 omelet eachg)
Calories 124
Calories from Fat 72
% Daily Value*
Total Fat 8g
12%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 187mg
62%
Sodium 170mg
7%
Potassium 531mg
15%
Total Carbohydrates 5g
2%
Dietary Fiber 3g
12%
Sugars 1g
Protein 10g
20%
Vitamin A
197%
Vitamin C
18%
Vitamin D0%
Calcium
13%
Iron
24%
* Percent Daily Values are based on a 2000 calorie diet.
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