Very Veggie Chopped Vegetable Omelet

Vary this recipe by chopping up any vegetable you like and adding it or substituting it for the peppers.

Serves: 2Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy

Serves: 2

Ingredients

  • 4 large egg whites
  • 1 large egg
  • ¼ tsp. salt
  • ½ cup chopped red bell pepper
  • ½ cup chopped green bell pepper
  • ½ cup chopped eggplant
  • 1 Tbsp. olive oil

Directions

  • Beat the egg whites and egg in a small bowl. Mix in the salt. Mix the vegetables together in a small bowl.
  • Heat the olive oil in a small skillet on low heat. Pour the egg mixture in to coat the surface. Cook until edges show firmness.
  • Add the vegetable mixture so that it covers the entire egg mixture evenly. Fold one side over the other. Flip the half-moon omelet so both sides are evenly cooked.

Recipe Information

Serves: 2

Ingredients

  • 4 large egg whites
  • 1 large egg
  • ¼ tsp. salt
  • ½ cup chopped red bell pepper
  • ½ cup chopped green bell pepper
  • ½ cup chopped eggplant
  • 1 Tbsp. olive oil

Directions

  • Beat the egg whites and egg in a small bowl. Mix in the salt. Mix the vegetables together in a small bowl.
  • Heat the olive oil in a small skillet on low heat. Pour the egg mixture in to coat the surface. Cook until edges show firmness.
  • Add the vegetable mixture so that it covers the entire egg mixture evenly. Fold one side over the other. Flip the half-moon omelet so both sides are evenly cooked.

Nutrition Information

Nutrition Information
Amount per serving
Calories160
Total Fat10g
Saturated Fat2g
Cholesterol95mg
Sodium440mg
Total Carbohydrate6g
Dietary Fiber2g
Sugars4g
Protein11g