INGREDIENTS:
- 1 teaspoon canola oil, divided
- ½ cup filling, such as shredded cheese, onions, spinach, or other vegetables, chopped
- 2 eggs
- 2 tablespoons 1% milk
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon salt
STEPS:
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Heat ½ teaspoon canola oil in a skillet over medium heat. Cook vegetables until tender. Remove from pan and set aside.
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Whisk eggs, milk, pepper, and salt in a bowl until blended.
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Heat remaining canola oil in skillet over medium-high heat until hot.
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Heat remaining canola oil in skillet over medium-high heat.
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Pour in egg mixture. Gently push cooked portions from the edges toward the center with the spatula so uncooked eggs can reach the pan’s hot surface. Continue cooking, tilting pan, and gently moving cooked portions as needed.
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When the top surface of eggs has thickened and no visible liquid remains, place filling on half of the omelet. Fold omelet in half with spatula, covering the filling, and slide onto a plate.
Quick Tips:
Use your favorite vegetables and other fillings to create your own omelet variation. Add a slice of whole-wheat toast on the side. Omelets are great for a quick dinner on busy nights.
Nutrition Facts |
|
|---|---|
|
2 Servings per container |
|
Amount Per ServingCalories 110 |
|
| Total Fat 7g | 9% |
| Saturated Fat 2g | 10% |
| Trans Fat 0g | |
| Cholesterol 185mg | 62% |
| Sodium 230mg | 10% |
| Total Carbohydrates 3g | 1% |
| Dietary Fiber 0g | |
| Total Sugars 2g | |
| Includes g Added Sugars | |
| Protein 7g | |
| Vitamin D 1mcg | 6% |
| Calcium 55mg | 4% |
| Iron 1mg | 6% |
| Potassium 138mg | 2% |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.