Veggie Omelette with Goat Cheese

“My family eats a lot of vegetables so I’ll set some aside at dinner to use in an omelette the next day. This cuts prep time in half! I like the versatility of this recipe because it can be made with whatever veggies and cheeses you have.” —Lynne Keast, Monte Sereno, California

Veggie Omelette with Goat Cheese recipeTaste of Home
Servings Prep Time
2servings 30minutes total
Servings Prep Time
2servings 30minutes total
Ingredients
Portions: servings
Units:
Ingredients
Portions: servings
Units:
Instructions
  1. In a small bowl, whisk eggs, milk, salt and pepper. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add zucchini, mushrooms and green pepper; cook and stir 3-5 minutes or until tender.
  2. Add spinach, green onions and garlic; cook and stir 1-2 minutes longer or until spinach is wilted and garlic is tender. Transfer vegetable mixture to a small bowl. In same pan, heat remaining oil. Pour in egg mixture. Mixture should set immediately at edge.
  3. As eggs set, push cooked portions toward the centre, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, spoon vegetable mixture on one side; sprinkle with cheese. Fold omelette in half; cut in half and slide onto plates. Sprinkle with additional green onions.
Recipe Notes

Nutrition Facts

1/2 omelette: 316 calories, 23g fat (7g saturated fat), 393mg cholesterol, 539mg sodium, 9g carbohydrate (5g sugars, 3g fibre), 19g protein.