An Italian-style garden omelet filled with
roasted red pepper, spinach leaves, mushrooms, Parmesan cheese
and fresh basil.
Garden Fresh Omelet
- For Each Omelet:
2 Large Chino Valley fresh eggs
2 tablespoons water
1 tablespoon butter
1-ounce roasted red pepper, chopped
2-ounces spinach leaves, sautéed
1-ounce mushrooms, sliced, sautéed
1 teaspoon freshly grated Parmesan cheese
1 tablespoon fresh basil, chopped
- Prepare vegetables as needed. Set aside.
- Prepare omelet: Mix together eggs and
water.
- Place butter in non-stick skillet and
heat until very hot.
- 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.
- Filling: Fill with chopped, roasted red
pepper, spinach, mushrooms and Parmesan cheese. Fold.
- 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.