Veggie Omelette with Goat Cheese
“My family eats a lot of vegetables so I’ll set some aside at dinner to use in an omelette the next day. This cuts prep time in half! I like the versatility of this recipe because it can be made with whatever veggies and cheeses you have.” —Lynne Keast, Monte Sereno, California
| Servings | Prep Time |
| 2servings | 30minutes total |
| Servings | Prep Time |
| 2servings | 30minutes total |
Ingredients
- 4 large eggs
- 1/4 cup whole milk
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 4 teaspoons olive oil divided
- 1 cup thinly sliced zucchini
- 4 small fresh mushrooms chopped
- 1/4 cup finely chopped green pepper
- 1 cup fresh baby spinach
- 2 green onions thinly sliced
- 2 garlic cloves thinly sliced
- 1/4 cup crumbled goat cheese
- additional thinly sliced green onions
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
|
Instructions
- In a small bowl, whisk eggs, milk, salt and pepper. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add zucchini, mushrooms and green pepper; cook and stir 3-5 minutes or until tender.
- Add spinach, green onions and garlic; cook and stir 1-2 minutes longer or until spinach is wilted and garlic is tender. Transfer vegetable mixture to a small bowl. In same pan, heat remaining oil. Pour in egg mixture. Mixture should set immediately at edge.
- As eggs set, push cooked portions toward the centre, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, spoon vegetable mixture on one side; sprinkle with cheese. Fold omelette in half; cut in half and slide onto plates. Sprinkle with additional green onions.
Recipe Notes
Nutrition Facts
1/2 omelette: 316 calories, 23g fat (7g saturated fat), 393mg cholesterol, 539mg sodium, 9g carbohydrate (5g sugars, 3g fibre), 19g protein.
