Colorful Cheese Omelet
When I start my day with this omelet, I’m able to go nonstop and know I’m getting valuable nutrients besides. —Lynda O’Dell Lynch, Port Huron, Michigan
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 1 egg
- 2 egg whites
- 1/8 teaspoon hot pepper sauce
- 1 green onion chopped
- 2 tablespoons shredded cheddar cheese
- 2 tablespoons chopped fresh baby spinach
- 2 tablespoons chopped sweet red pepper
- Carbohydrate 0.695570312321462 g
- Cholesterol 17.3249999853543 mg
- Fat 5.58084343287754 g
- Fiber 0.000440625017508864 g
- Protein 11.3032490590269 g
- Saturated Fat 3.48025637205803 g
- Serving Size 1 1 serving. (83g)
- Sodium 215.906906163381 mg
- Sugar 0.695129687303953 g
- Trans Fat 0.395310124760788 g
- Calories 98 calories
In a small bowl, whisk the egg, egg whites, spinach and pepper sauce; set aside. In a small nonstick skillet coated with cooking spray, saute red pepper and onion until tender. Reduce heat to medium., Add egg mixture to skillet (mixture should set immediately at edges). As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, sprinkle with cheese; fold omelet in half. Slide omelet onto a plate.
