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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Veggie Omelet

Source: Chef Michel Nischan

An omelet packed with vegetables and herbs.

Nutrition Facts

Makes 1 servings
Amount Per Serving

Calories	243.3

Total Carbs	6.0 g

Dietary Fiber	1.7 g

Sugars	3.0 g

Total Fat	16.1 g

Saturated Fat	6.5 g

Unsaturated Fat	1.4 g

Potassium	267.2 mg

Protein	21.6 g

Sodium	336.8 mg

Dietary Exchanges 16.1 Fat, 0.8 Vegetables, 0.9 Meat, 3.1 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Coat 8" skillet with cooking spray. Over medium heat, add the asparagus, peppers, onions, and herbs to skillet. Cook, covered, for about 2 to 3 minutes, stirring often, until vegetables are crisp-tender. Transfer vegetable to small bowl, cover and set aside.
In small bowl, whisk eggs.
Respray skillet and place over medium-low. Add eggs and without stirring, cook about 2 minutes until set around the edges.
Using spatula, lift edges of omelet, allowing the uncooked egg to flow under cooked part. Cook for 1-2 minutes until the eggs are nearly set.
Arrange vegetables over half the omelet. Sprinkle with Parmesan cheese and mozzarella cheese.
Fold omelet in half. Cook for 1-2 minutes until the cheese is melted and the eggs are completely set.
Slide onto serving plate and garnish with parsley or chives.