| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Garden Fresh Omelet

For each omelet:
2 Large Chino Valley fresh eggs
2 tablespoons water
1 tablespoon margarine or butter
1-ounce roasted red pepper, chopped
2-ounces spinach leaves, steamed
1-ounce mushrooms, sliced, sautéed
1 teaspoon freshly grated Parmesan cheese
1 tablespoon fresh basil, chopped

1. Prepare omelet: Mix together eggs and water. Place margarine in non-stick skillet and heat until very hot.
2. Add eggs and let sit until large bubbles appear in the middle and then use spatula to push cooked egg from the sides to the middle of pan. Tilt pan to let uncooked egg run into empty spaces. Continue pushing and tilting until egg is cooked.
3. Filling: Fill with chopped, roasted red pepper, spinach, mushrooms and Parmesan cheese. Fold.
4. Serve garnished with chopped fresh basil.

Makes 1 serving.

Nutrition per serving: Calories 336, Protein 20g, Carbohydrates 7g, Fiber 2.3g, Fat 26g, Cholesterol 435mg, Sodium 606mg, Iron 3.6mg.

Recipe provided courtesy of Chino Valley Ranchers.

||| Save this Recipe on Delicious |||