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Six-Egg Omelet with Veggies and Cheese

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"Quick and easy veggie omelet. Flavorful!"
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31 m servings 251 cals
Original recipe yields 6 servings

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  • Prep

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  1. Combine eggs, turkey bacon, mushrooms, onion, green bell pepper, red bell pepper, and Creole seasoning in a bowl. Stir egg mixture well to combine.
  2. Heat a skillet over medium-low heat. Add oil. Pour egg mixture into the skillet. Cook until edges are dry, about 5 minutes. Flip omelet over. Place Cheddar cheese slices on top of the omelet and cook until set, 5 minutes more. Fold omelet over the cheese. Flip again and cook 2 minutes. Flip once more and cook until cheese is melted, about 2 minutes more.
  3. Remove omelet from the pan and allow to sit for 1 minute to cool.


  • Cook's Notes:
  • I like to use mini Monterey® Mushrooms.
  • Use your favorite kind of cheese.

Nutrition Facts

Per Serving: 251 calories; 19.7 g fat; 4.4 g carbohydrates; 14.7 g protein; 223 mg cholesterol; 495 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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