Name: Vegetable Omelette
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: 2 small red potatoes, diced -; 1/4 cup sliced fresh mushrooms -; 1 tablespoon chopped green pepper -; 1 tablespoon chopped sweet red pepper -; 1 green onion, chopped -; 1 tablespoon olive oil -; 2/3 cup egg substitute -; 1/4 cup shredded reduced-fat cheddar cheese, divided -; 2 tablespoons fat-free sour cream -; 1/4 cup chopped tomato -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Vegetable Omelette

1. 2 small red potatoes, diced -

2. 1/4 cup sliced fresh mushrooms -

3. 1 tablespoon chopped green pepper -

4. 1 tablespoon chopped sweet red pepper -

5. 1 green onion, chopped -

6. 1 tablespoon olive oil -

7. 2/3 cup egg substitute -

8. 1/4 cup shredded reduced-fat cheddar cheese, divided -

9. 2 tablespoons fat-free sour cream -

10. 1/4 cup chopped tomato -

How to cook deliciously - Vegetable Omelette

1. Stage

Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 5-7 minutes or until tender. Drain.

2. Stage

In a small skillet, saute the mushrooms, peppers, onion and potatoes in oil until tender. Coat a nonstick skillet with cooking spray and place over medium heat. Add egg substitute. As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon vegetable mixture over the top; sprinkle with 2 tablespoons cheese.

3. Stage

Transfer to a serving plate. Top with sour cream, tomato and remaining cheese.