A convenient way to take your omelet to-go! Add fresh, colorful peppers and some cheese to complete the sandwich.
This recipe is an excellent source of dietary fiber, protein, vitamin A, vitamin D, calcium, iron and choline, and a good source of folate.
1/2 cup frozen tri-color pepper mixture
2 teaspoons butter - divided use
2 large eggs
2 tablespoons water
1/8 teaspoon salt
Dash ground black pepper
1 slice provolone cheese, cut in half
1 whole wheat or white hoagie-style bun, toasted
- Sauté pepper mixture in 1 teaspoon butter in 7 to 10-inch nonstick omelet pan or skillet over medium-high heat until tender, about 2 minutes. Removefrom pan. Clean pan.
- Beat eggs, water, salt and pepper in small bowl until blended. Heat remaining 1 teaspoon butter in same pan over medium-high heat until hot. Tilt pan to coat bottom. Pour in egg mixture. Mixture should set immediately at edges.
- Gently push cooked portions from edges toward the center with inverted turner so that uncooked eggs can reach the hot pan surface. Continue cooking, tilting pan and gently moving cooked portions as needed.
- When top surface of eggs is thickened and no visible liquid egg remains, spoon peppers down center of omelet; top with cheese. Fold omelet sides in with turner; slide omelet into bun. Cut in half.
Makes 1 to 2 servings.
Nutritional Information Per Serving (1 recipe): Calories: 496 (Total Fat: 28 g; Saturated fat: 13 g; Polyunsaturated fat: 4 g; Monounsaturated fat: 9 g) Cholesterol: 412 mg; Sodium: 994 mg; Carbohydrates: 38 g; Dietary Fiber: 6 g; Protein: 26 g; Vitamin A: 1283.1 IU; Vitamin D: 93.3 IU; Folate: 79.5 mcg; Calcium: 346.3 mg; Iron: 3.9 mg; Choline: 274.4 mg.
Recipe and photograph provided courtesy of the American Egg Board (AEB) and Egg Nutrition Center (ENC).