Vegetable Omelet
Vegetable Omelet Ingredient
2 eggs, well beaten
2 tablespoon chopped red bell pepper
2 tablespoon chopped green bell pepper
2 tablespoon chopped tomato, seeded
2 tablespoon chopped zucchini
2 tablespoon chopped mushroom
Salt and ground pepper to taste
Vegetable Omelet Preparation
Method
Coat a large skillet with olive oil cooking
spray and place it over medium heat. When the skillet is
warm add the eggs, allowing them to cover the bottom of the pan.
Cook for 3 minutes until the bottom begin to set.
When nearly cooked, top half of the omelet
with the red and green bell peppers, tomato, zucchini,
mushrooms, salt and pepper.
Carefully fold the vegetable omelet remaining
half over the filling and cook for 2 minutes, or until cooked
through.
Make 1 servings.
Per Servings; 164 calories, 13 g protein, 5 g
carbohydrates, 10 g fat, 425 mg cholesterol, 129 mg sodium, 11 g fiber.
Vegetables Omelet is good for
improving liver function, heart health, digestion, and cancer protection.
Egg is rich in choline, a substance that
assists removal of oil in the liver. The vegetables
provide fiber, and is a rich sources of anti-oxidant vitamin C
and beta-carotene that help fight diseases.
