Vegetable-Feta Omelets
Fresh Strawberries
Ingredients
- 1 cup sliced mushrooms
- 1 cup chopped broccoli florets
- ¼ cup chopped green onions
- 3 Tbsp olive oil, divided
- 1 cup multicolored grape tomatoes, quartered
- 6 large eggs
- 2 egg whites
- ½ tsp salt
- ½ tsp pepper
- ¼ cup crumbled feta cheese, divided
Instructions
- Sauté mushrooms, broccoli, and onions in 1 Tbsp hot oil in a nonstick skillet over medium-high heat 5 minutes or until tender. Add tomatoes; cook 1 minute. Remove from heat; keep warm.
- Whisk together eggs, egg whites, salt, and pepper.
- Heat ½ Tbsp oil in a small nonstick skillet over medium heat. Add one-fourth egg mixture. Cook until beginning to set.
- Use a spatula to lift cooked edges, tilting pan to allow uncooked portion to flow underneath. Cook 1 minute or until center is just set.
- Top omelet with one-fourth mushroom mixture and 1 Tbsp cheese. Loosen omelet with a spatula; fold in half over filling. Carefully slide onto a plate.
- Repeat 3 times with remaining oil, egg mixture, and mushroom mixture.
Side Dish Ingredients
- 1 (16-oz) pkg strawberries
Side Dish Instructions
- Serve berries with omelets.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
234
|
36
|
270
|
| Fat (g) | 19 | 0 | 19 |
| Sat. Fat (g) | 5 | 0 | 5 |
| Protein (g) | 13 | 1 | 14 |
| Carb (g) | 4 | 9 | 13 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 508 | 1 | 509 |
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