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 directions and set aside in
Heat a large heavy bottom no-stick skillet over medium heat for 2 minutes. Spray the skill
et with no-stick olive oil spray and pour 1/2 of the 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 egg remains, spoon 1/2
of the Tuscan blend on one side of the omelet and sprinkle with 1/4 cup of shredded chees
e. Once the egg is set, fold the omelet in half with turning spatula. Quickly slide the om
elet onto a platter and keep warm. Make 1 more Tuscan Vegetable Omelet the same way and p
lace on the platter. Cut each omelet in half and serve.
Calories: 250, Total Fat: 8g, Saturated Fat: 2g, Cholesterol: 10mg, Sodium: 630mg, Carbohy
drates: 18g, Dietary Fiber: 5g, Sugar: 9g, Protein: 23g
Healthy Cooking from H-E-B