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Vegetable Frittata Omelet
Courtesy of Mushroom Council
Servings: 1
Prep Time: 5 Min. Cook Time: 7 Min. What you need:
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+ 6 oz. cholesterol free eggs (3/4 c.)
+ 1/2 oz. onions, diced 1/4-in. + 1/2 oz. green peppers, diced 1/4-in. + 1/2 oz. red peppers, diced 1/4-in. + 1-1/2 oz. mushrooms, sliced + 1/2 oz. plum tomato, diced 1/4-in. + 1/2 tsp. parsley, chopped What to do:
1. In an 8-in. sauté pan, spray pan with non-stick cooking spray, heat to medium.
2. Add onions, peppers, and mushrooms and sauté 1-2 min. 3. Add tomatoes and parsley, sauté 1 more min. 4. In a separate 8-in. sauté pan, spray pan with non-stick cooking spray, heat to medium, add egg. Heat slowly, lifting edge of omelet with a high-temperature rubber spatula. Tilt pan to allow liquid egg to contact pan. 5. When eggs are cooked halfway, evenly distribute cooked vegetable mixture over top of eggs. 6. Finish cooking until eggs are set, approximately 1-2 more min. Serve immediately. Recipe and photos courtesy of the Mushroom Council and mushroominfo.com |
