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Open Faced Veggie Omelet
Total Time 15 minutes
Servings 1
Calories 498 kcal
Ingredients
- 2 tablespoons olive oil
- 3 eggs beaten well
- 1/2 small onion diced
- 1 clove garlic
- 1 cup sliced mushrooms
- 1 cup sliced zucchini
- 1/2 cup chopped tomatoes
- 2 tablespoons fresh chopped basil
- Sea salt and fresh ground pepper to taste
Instructions
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Heat the oil in a nonstick skillet. Add the onion and garlic and cook for about a minute. Add the mushrooms and zucchini, and cook until softened. Add the eggs and tilt the pan to make sure the eggs are evenly covering the vegetables. Cover and cook on low heat for 3 minutes until eggs are set. Top with the tomatoes and basil and serve
Nutrition Facts
Open Faced Veggie Omelet
Amount Per Serving
Calories 498
Calories from Fat 376
% Daily Value*
Fat 41.8g64%
Carbohydrates 15g5%
Fiber 3.9g16%
Sugar 8.1g9%
Protein 21.7g43%
* Percent Daily Values are based on a 2000 calorie diet.