
Vegetable Frittata Omelet

Vegetable Frittata Omelet
This recipe has been provided to AEB as is by the Mushroom Council
Recipe courtesy of the Mushroom Council and Sodexo
Yield: 1 serving
This recipe has been provided to AEB as is by the Mushroom Council
Recipe courtesy of the Mushroom Council and Sodexo
Yield: 1 serving
In an 8″ sauté pan, spray pan with non-stick cooking spray, heat to medium.
Add onions, peppers and mushrooms and sauté 1 to 2 minutes.
Add tomatoes and parsley, sauté 1 more minute (if cooking ahead of time, reheat before adding to eggs).
In a separate 8″ sauté pan, spray pan with non-stick cooking spray, heat to medium, add 6 oz. eggs. Heat slowly, lifting edge of omelet with a high-temperature rubber spatula. Tilt pan to allow liquid egg to contact pan.
When eggs are cooked halfway, evenly distribute about 3 1/2 oz. cooked vegetable mixture over top of eggs.
Finish cooking until eggs are set, approximately 1 to 2 more minutes. Serve immediately.
cholesterol free eggs (3/4 cup = 12 tbsp.) |
6 oz.
|
onions, diced 1/4″ |
1/2 oz.
|
green peppers, diced 1/4″ |
1/2 oz.
|
red peppers, diced 1/4″ |
1/2 oz.
|
mushrooms, sliced |
1 1/2 oz.
|
plum tomato, diced 1/4″ |
1/2 oz.
|
parsley, chopped |
1/2 tsp.
|