Print Options

Back to Super-Stuffed Omelet >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Wine

Super-Stuffed Omelet

Ken Leth of Aurora, Colorado tucks omelet ingredients into a tortilla wrap for a hearty breakfast dish.

2 ServingsPrep/Total Time: 30 min.

Ingredients

1/4 cup chopped fresh tomato
2 large mushrooms, sliced
2 tablespoons finely chopped green or sweet red pepper
1 tablespoon diced onion
3 eggs
1/4 cup 2% milk
2 teaspoons minced fresh parsley
1/2 teaspoon dried basil
Pepper to taste
4 spinach leaves
2 slices cheddar cheese
1 flour tortilla (10 inches)
2 slices deli ham
1 cup (4 ounces) shredded cheddar cheese, divided
Sour cream and salsa, optional

Directions

In a 10-in. nonstick skillet, coated with cooking spray, saute the
tomato, mushrooms, green pepper and onion until tender; remove and
set aside.
In a small bowl, whisk the eggs, milk, parsley, basil and pepper.
Pour into skillet,; cook over medium heat. As the eggs set, lift
edges, letting uncooked portion flow underneath. When eggs are set,
top with spinach, cheese slices and tortilla.
Invert pan to flip omelet; return omelet to pan, tortilla side down.

2 of 2

Super-Stuffed Omelet (continued)

Directions (continued)

Place ham and sauteed vegetables on one side of omelet. Sprinkle
with 3/4 cup shredded cheese; fold the omelet over filling. Cover
and let stand for 1-1/2 minutes or until cheese is melted. Remove
from the heat. Top with remaining shredded cheese. Serve with salsa
and sour cream if desired. Yield: 2 servings.

Nutrition Facts: 1/2 omelet equals 629 calories, 39 g fat (20 g saturated fat), 423 mg cholesterol, 1,063 mg sodium, 29 g carbohydrate, 3 g fiber, 41 g protein.

Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.