Veggie Omelet

Vegetable Omelet

Vegetable Omelet

128 Calories
2 servings

Per Serving
128 Calories
Protien: 16g
Fat: 4g
Sat fat: 1g
Trans Fat: 0g
Cholesterol: 1mg
Carbs: 6g
Dietary Fiber: 1g
Sodium: 227mg


  • 1/2 Cup chopped fresh mushrooms
  • 1/2 chopped green (red/yellow) pepper
  • salt and freshly ground black pepper, to taste
  • 1 egg
  • 1 large tomato diced


  1. Spray a medium nonstick skillet with cooking spray and heat over medium fire.
  2. Add mushrooms and bell pepper and cook, stirring occasionally, until softened, about 5 minutes. Season with salt and pepper, transfer to a bowl and wipe out the skillet with a damp paper towel.
  3. Spray skillet again with coking spray and heat over medium heat and add th egg and cook until the center starts to set, about 2 minutes.
  4. Spoon the vegetables over omelet.
  5. Lift with a spatula so the uncooked portion of egg can flow, transfer to two plates, and top each serving with diced tomato.

3 thoughts on “Vegetable Omelet

    1. Krystle Lane Post author

      Thank! I love helping my friends. They mean a lot to me. I’ve always valued friendships ever since I was younger.

      The recipes are amazing! I’m so happy you like them. I have to post a gazillion more for TWR. but yeah. Its going to be fun at least other people can benefit from it too.



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