Fast Omelet-Topped Rosemary Veggies

Fast Omelet-Topped Rosemary Veggies

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From: Diabetic Living Magazine

This quick and easy omelet is the perfect solution to breakfast or brunch. This low-calorie omelet packs a protein punch and offers a unique flavor combination guaranteed to help jump start the day.

Ingredients 3 servings

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Original recipe yields 3 servings
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  • 1 (12 ounce) package frozen cook-in-the-bag roasted red potatoes and green beans with rosemary butter sauce, such as Green Giant Steamers brand
  • Nonstick cooking spray
  • ¾ cup refrigerated egg product, such as Egg Beaters Original brand
  • 2 tablespoons water
  • ¼ cup reduced-fat shredded sharp cheddar cheese, such as Sargento brand
  • Snipped fresh chives

Preparation

  • Prep

  • Ready In

  1. Microwave vegetables according to package directions.
  2. Meanwhile, lightly coat a large nonstick skillet with cooking spray; preheat the skillet over medium-high heat. In a small bowl beat together egg product and water; pour into the hot skillet. Cook over medium-high heat without stirring. As mixture sets, run a spatula around edge of the skillet, lifting egg mixture so uncooked portion flows underneath. Cook about 30 to 60 seconds more or until egg mixture is just set. Using a spatula, flip omelet. Turn off heat.
  3. Transfer vegetables to a 9-inch pie plate; top with omelet, folding edges to fit dish, if necessary. Sprinkle with cheese. Microwave on 100% (high) power about 30 seconds or until cheese is melted. Top with chives.

Nutrition information

  • Serving size: ½ cup vegetables plus ⅓ omelet
  • Per serving: 141 calories; 3 g fat(2 g sat); 2 g fiber; 18 g carbohydrates; 11 g protein; 0 mcg folate; 9 mg cholesterol; 3 g sugars; 979 IU vitamin A; 5 mg vitamin C; 120 mg calcium; 2 mg iron; 445 mg sodium; 512 mg potassium
  • Nutrition Bonus: Vitamin A (20% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 1 vegetables

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