Ingredients for Tom's Veggie Stuffed 3 Egg Omelet
- 3 large eggs
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped onion
- 1/2 cup chopped tomatoes
- 1/2 cup sliced mushrooms
- 1/4 teaspoon salt
- 1/4 teaspoon onion powder
- 1 1/2 teaspoons garlic powder
- 1 teaspoon paprika
- Salsa (optional)
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How to Make Tom's Veggie Stuffed 3 Egg Omelet
- **Filling:**
- In a medium frying pan, heat 1 tablespoon olive oil over medium heat.
- Add 1/2 cup chopped tomatoes, 1/4 cup chopped onion, and 1/2 cup sliced mushrooms.
- Saute for 5-7 minutes, or until onions are translucent. Stir in 1 teaspoon garlic powder and 1/2 teaspoon paprika. Set aside and keep warm.
- **Omelet:**
- In a bowl, whisk together 3 large eggs, 1/4 teaspoon salt, 1/4 teaspoon onion powder, and 1/2 teaspoon garlic powder.
- Heat 1 tablespoon olive oil in a non-stick 8-inch frying pan over medium heat for 2 minutes.
- Pour egg mixture into the pan and let it cook undisturbed for 1-2 minutes, until the edges begin to set.
- Gently push the cooked edges towards the center with a spatula, tilting the pan to allow uncooked egg to flow underneath.
- Once the top is mostly set but still slightly wet, sprinkle 1/2 cup shredded cheddar cheese evenly over one half of the omelet.
- Spoon the warm vegetable filling onto the same half of the omelet.
- Using the spatula, carefully fold the omelet in half, covering the filling.
- Cook for another minute, or until the cheese is melted and the omelet is heated through.
- Slide the omelet onto a plate. Top with salsa, if desired.
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
24g
Fat
83g
Carbs
4g
