View Full Version : Swiss Cheese and Veggie Omelet

10-05-2011, 10:15 PM
Swiss Cheese and Vegetable Omelet (Phase 1)
The key to easy omelet making is a nonstick pan, which allows you to use a minimum amount of oil and still be able to keep the eggs from sticking or overcooking. Omelets cook quickly, so be sure to have all of your ingredients ready before you start.
Prep time: 10 minutes
Cook time: 8 minutes

2 teaspoons extra-virgin olive oil, divided
1/2 small onion, thinly sliced
1/2 bell pepper, any color, cut into 1/4" squares
1 small plum tomato, diced
1/4 teaspoon Italian seasoning or dried basil
3 eggs, lightly beaten
1/4 teaspoon salt
Pinch ground black pepper
1 ounce reduced-fat Swiss cheese, finely grated (1/4 cup)
Heat 1 teaspoon of the oil in a large nonstick skillet over medium heat. Add onion and cook until softened, about 3 minutes. Add bell pepper, tomato, and Italian seasoning; cook 3 minutes more. Transfer vegetables to a plate.
Season eggs with salt and pepper. Heat remaining oil in the same skillet over medium heat, add eggs, and let set for 30 seconds. Using a heatproof spatula, gently lift edges of eggs while tilting pan to allow uncooked eggs to run underneath until eggs are set, about 1 minute. Sprinkle cheese and vegetables over half of omelet. Fold omelet over filling, slide onto a plate, cut in half, and serve.

Nutritional information
Per serving:
220 calories
15 g fat (3.5 g sat)
7 g carbohydrate
14 g protein
1 g fiber
430 mg sodium

10-05-2011, 10:49 PM
All it needs is a little bacon!:D

10-05-2011, 11:12 PM
All it needs is a little bacon!:D

Way to add calories. :eek:

10-06-2011, 11:05 PM
All it needs is a little bacon!:D

or diced ham :cool:

10-07-2011, 01:58 AM
or diced ham :cool:

Or both. :D