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Vegetable Frittata Omelet  

Mushrom98

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INGREDIENTS

6 oz. cholesterol free eggs (3/4 cup)
1/2 oz. onions, diced ¼"
1/2 oz. green peppers, diced ¼"
1/2 oz. red peppers, diced ¼"
1 1/2 oz. mushrooms, sliced
1/2 oz. plum tomato, diced ¼"
1/2 tsp. parsley, chopped

INSTRUCTIONS

  1. 1
    In an 8" sauté pan, spray pan with non-stick cooking spray, heat to medium.
  2. 2
    Add onions, peppers, and mushrooms and sauté 1 to 2 minutes.
  3. 3
    Add tomatoes and parsley, sauté 1 more minute (if cooking ahead of time, reheat before adding to eggs).
  4. 4
    In a separate 8" sauté pan, spray pan with non-stick cooking spray, heat to medium, add 6 oz. ladle egg. Heat slowly, lifting edge of omelet with a high-temperature rubber spatula. Tilt pan to allow liquid egg to contact pan.
  5. 5
    When eggs are cooked halfway, evenly distribute about 3 1/2 oz. cooked vegetable mixture over top of eggs.
  6. 6
    Finish cooking until eggs are set, approximately 1 to 2 more minutes. Serve immediately.

notes

Recipe courtesy of the Mushroom Council and Sodexo

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preparation methods
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cuisines European, Italian
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