Best Southwestern Omeletflat Belly Diet Recipes

BIGGEST LOSER SOUTHWESTERN OMELET

Biggest Loser Southwestern Omelet image

This is from the Biggest Loser Cookbook and the recipe was created by Mark Yesitis. Only 122 calories, and it fills you up all morning!

Provided by JESMom

Categories Breakfast

Time 10m

Yield 1 serving(s)

Number Of Ingredients 9

Ingredients

3/4 cup egg substitute
1 tablespoon finely chopped red bell pepper
1 tablespoon finely chopped yellow bell pepper
1 tablespoon finely chopped green bell pepper
2 tablespoons chopped tomatoes
1 tablespoon chopped mushroom
1 teaspoon minced onion
3 tablespoons salsa
1 tablespoon nonfat sour cream (optional)

Steps:

Mix everything but the salsa and sour cream.
Spray a medium skillet with olive oil spray. Add the egg mixture and set over medium heat.
Cook, lifting the edges so the raw egg can slide underneath for about 4 minutes.
Flip the omelet and cook another minute or until done.
Fold the omelet in half to serve, and top with salsa and sour cream.

Nutrition Facts : Calories 112.9, Fat 0.2, Sodium 648.5, Carbohydrate 9.5, Fiber 1.6, Sugar 6.5, Protein 19.4

SOUTHWESTERN OMELET

Southwestern Omelet image

Make and share this Southwestern Omelet recipe from Food.com.

Provided by ratherbeswimmin

Categories Breakfast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

8 eggs, beaten
1/2 cup water
1/4 teaspoon salt
1 (4 ounce) can chopped green chilies, drained
1/4 cup finely chopped onion
1/4 cup butter or 1/4 cup margarine, divided
1 cup shredded monterey jack cheese or 1 cup cheddar cheese
1 (8 ounce) jar taco sauce or 1 (8 ounce) jar picante sauce

Steps:

Mix together eggs, water, and salt.
Stir in chiles and onion.
For each omelet, melt 1 T, butter in a heavy skillet until hot enough to sizzle.
Pour in one-fourth of egg mixture.
As mixture begins to cook, lift edges of omelet and tilt pan to allow uncooked portion to flow underneath.
When egg mixture is set and no longer flows freely, sprinkle 1/4 cup cheese over half of omelet.
Fold omelet in half, and place on a warm platter.
Repeat procedure with remaining ingredients.
Serve with taco sauce.

SOUTHWESTERN OMELET

Southwestern Omelet image

Hearty home-style food is popular in our small farming and timber community. We love pulling in flavors from other regions for this eggy dish. -Patricia Collins, Imbler, Oregon

Provided by Taste of Home

Categories Breakfast Brunch

Time 20m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1/2 cup chopped onion
1 jalapeno pepper, minced
1 tablespoon canola oil
6 large eggs, lightly beaten
6 bacon strips, cooked and crumbled
1 small tomato, chopped
1 ripe avocado, cut into 1-inch slices
1 cup shredded Monterey Jack cheese, divided
Salt and pepper to taste
Salsa, optional

Steps:

In a large skillet, saute onion and jalapeno in oil until tender; remove with a slotted spoon and set aside. Pour eggs into the same skillet; cover and cook over low heat for 3-4 minutes. , Sprinkle with the onion mixture, bacon, tomato, avocado and 1/2 cup cheese. Season with salt and pepper. , Fold omelet in half over filling. Cover and cook for 3-4 minutes or until eggs are set. Sprinkle with remaining cheese. Serve with salsa if desired.,

Nutrition Facts : Calories 390 calories, Fat 31g fat (10g saturated fat), Cholesterol 355mg cholesterol, Sodium 480mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 4g fiber), Protein 22g protein.