Busted-Up Veggie Omelet
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Ingredients15 m servings 260 cals
Original recipe yields 2 servings (1 large omelet)
- Heat oil in a medium-sized skillet over medium heat.
- Whisk egg whites, egg, and milk together in a small bowl. Toss tomato, onion, mushrooms, and spinach together in a separate bowl.
- Pour egg mixture into the hot skillet. Cook until firm on the bottom, about 1 minute. Flip the omelet using a spatula; don't be meticulous, it's supposed to be busted up. Immediately add the tomato mixture and sprinkle mozzarella and Parmesan cheeses on top. Let cheeses melt slightly, about 2 minutes.
- Push omelet onto a plate using the spatula. Season with salt and pepper.
Per Serving: 260 calories; 20.1 g fat; 6.4 g carbohydrates; 13.9 g protein; 108 mg cholesterol; 348 mg sodium. Full nutrition