Tuscan Vegetable Breakfast Omelet
1 pkg. (12 oz.) H-E-B Select Sauced Tuscan Blend
1 c. H-E-B Real Egg
1/2 c. H-E-B Shredded Reduced Fat Mozzarella Cheese
Heat the H-E-B Select Sauced Tuscan blend according to package directi
ons and set aside in a bowl.
Heat a large heavy bottom no-stick skillet over medium heat for 2 minu
tes. Spray the skillet with no-stick olive oil spray and pour 1/2 of t
he H-E-B Real Egg into the hot skillet. Swirl the pan so that the egg
is spread around the bottom of the hot skillet.
When the top surface of the eggs is thickened and no visible liquid eg
g remains, spoon 1/2 of the Tuscan blend on one side of the omelet and
sprinkle with 1/4 cup of shredded cheese. Once the egg is set, fold t
he omelet in half with turning spatula. Quickly slide the omelet onto
a platter and keep warm. Make 1 more Tuscan Vegetable Omelet the same
way and place on the platter. Cut each omelet in half and serve.
Calories: 250, Total Fat: 8g, Saturated Fat: 2g, Cholesterol: 10mg, So
dium: 630mg, Carbohydrates: 18g, Dietary Fiber: 5g, Sugar: 9g, Protei