Veggie cheddar omelette

Veggie cheddar omelette
1 point

This veggie cheddar omelette is my favorite high volume RECIPE.

It is a great way to get those veggies in, which can definitely be a struggle for me at times!

The best part is it is just 1 weight watchers point for the entire recipe. 

I never have time to make them during the work week hustle mornings so this was a TREAT!

Thank you Marcy 

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This delicious, beautiful-looking omelet is the ideal breakfast for one to whip up quickly before getting started with your day.

First, the onions, tomatoes and mushrooms are cooked until crisp-tender,

Your breakfast or brunch couldn’t be easier! Feel free to swap in any veggies you have on hand—even leftover roasted vegetables work if you add them in just to heat through.

ingredients

3 eggs,
1/4 cup fat free cheddar,
jalapenos,
1/4 cup
Cooking spray
2 spray(s)
Tomatoes
¼ cup(s), chopped,
onion
¼ cup(s), finely chopped
Kosher salt
1 pinch(es)
Black pepper
1 pinch(es)

Instructions

Heat cooking spray over medium heat in a small omelet pan. Add vegetables salt, and pepper; cook, stirring frequently, until crisp tender, 3 to 5 minutes. Remove the vegetables to a bowl; set aside.

Wipe the pan clean. Off heat, coat the same pan with cooking spray; heat over medium heat. Add the eggs; swirl to spread the eggs over the pan and cook until the bottom is set and the top is nearly cooked through, about 3 minutes.

Spoon the cheese and veggies over half of the omelette. Fold the unfilled half of egg over the filling. Reduce the heat to low and cook 1 minute. Run the spatula around the edge of the omelette toward the rim; slide onto a plate.

For 383 cals and 28g of protein, I’m
now full and satisfied. 💪.

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