"This is a recipe I used to make with bacon, ham and regular cheese," said Pamela Shank of Parkersburg, West Virginia. "It is easy to substitute the high fat for the low fat or fat free ingredients. This is a very pretty dish when it is served because of all the colors."
- 2 small red potatoes, diced
- 1/4 cup sliced fresh mushrooms
- 1 tablespoon chopped green pepper
- 1 tablespoon chopped sweet red pepper
- 1 green onion, chopped
- 1 tablespoon olive oil
- 2/3 cup egg substitute
- 1/4 cup shredded reduced-fat cheddar cheese, divided
- 2 tablespoons fat-free sour cream
- 1/4 cup chopped tomato
- Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 5-7 minutes or until tender. Drain.
- In a small skillet, saute the mushrooms, peppers, onion and potatoes in oil until tender. Coat a nonstick skillet with cooking spray and place over medium heat. Add egg substitute. As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon vegetable mixture over the top; sprinkle with 2 tablespoons cheese.
- Transfer to a serving plate. Top with sour cream, tomato and remaining cheese. Yield: 2 servings.
Originally published as Open-Faced Omelet in Cooking for 2 Summer 2008, p46
Enjoy this recipe with a sparkling wine.
Reviews for Vegetable Omelette
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review