Tuscan Vegetable Breakfast Omelet

Prep Time:
15 minutes
Cook Time:
5 minutes
Makes:
2 servings
Source

Healthy Cooking from H-E-B

Ingredients

1pkg. (12 oz.)H-E-B Select Sauced Tuscan Blend,

1c.H-E-B Real Egg,

1/2c.H-E-B Shredded Reduced Fat Mozzarella Cheese,

Directions

1Heat the H-E-B Select Sauced Tuscan blend according to package directions and set aside in a bowl.

2Heat a large heavy bottom no-stick skillet over medium heat for 2 minutes. Spray the skillet 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.

3When 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 cheese. Once the egg is set, fold the 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.

Nutritional Information

Calories: 250, Total Fat: 8g, Saturated Fat: 2g, Cholesterol: 10mg, Sodium: 630mg, Carbohydrates: 18g, Dietary Fiber: 5g, Sugar: 9g, Protein: 23g

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