INSIDE-OUT CHEDDAR VEGGIE OMELETS
Sautéed mushrooms, baby spinach leaves and cherry tomatoes top folded egg crepes to make these elegant and delicious Inside-Out Cheddar Veggie Omelets.
Provided by My Food and Family
Categories Dairy
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat small nonstick skillet on medium heat. Whisk first 3 ingredients until blended. Spray skillet with cooking spray. Add scant 1/2 cup eggs; tilt skillet to evenly cover bottom. Cover; cook 1 to 2 min. or until eggs are set. Slide onto plate. Repeat with remaining eggs to make a total of 4 omelets. Cover to keep warm until ready to use.
- Cook and stir mushrooms in large nonstick skillet sprayed with cooking spray on medium heat 4 min. or until golden brown. Add spinach and tomatoes; cook and stir 3 min. or just until spinach is wilted.
- Fold each omelet in half, then in half again to form triangle. Serve topped with vegetable mixture and cheese.
Nutrition Facts : Calories 170, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 200 mg, Sodium 260 mg, Carbohydrate 5 g, Fiber 2 g, Sugar 2 g, Protein 16 g
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