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The Health Benefits of a Vegetable Omelette
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The Parker Jewish Institute is proud of our culinary team. We encourage all Parker friends, whether a patient/resident, visitor or employee, to eat a well-balanced, nutritional diet.
A nutritious and filling breakfast dish, with many health benefits is an vegetable omelette. Eggs contains vitamins A, B, C, D, E and K, as well as choline, which is important for brain and nerve health. Adding vegetables in eggs, only increases the nutrients and helps you stay fuller longer.
Watch the video below, to learn how to make a yummy veggie omelette!
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2
Yield: 1 Large Omelette
Ingredients
2 Tablespoons butter, divided
1 Small onion, chopped
1 Green bell pepper, chopped
¾ Teaspoon salt, divided
4 Large eggs
2 Tablespoon freshly grounded black pepper
2 Ounce shredded Swiss cheese
Directions:
Step 1: Melt 1 tablespoon butter in a medium skillet over medium heat. Cook and stir onion and bell pepper in butter until just tender, 4 to 5 minutes. Transfer vegetables to a bowl, season with ¼ teaspoon salt, and set aside.
Step 2: Beat together eggs, milk, remaining ½ teaspoon salt, and pepper in a separate bowl.
Step 3: Melt remaining 1 tablespoon butter in the skillet over medium heat; swirl to coat the bottom of the skillet with butter. When butter is bubbly, pour in egg mixture and cook undisturbed until the bottom of egg begin to set, about 1 minute. Gently lift the edges of omelette with a spatula to let any uncooked egg flow onto the skillet. Continue cooking until the center of omelette starts to look dry, 1 to 2 more minutes.
Step 4: Sprinkle cheese over omelette, then spoon vegetable mixture over ½ of the omelette. Use a spatula to gently fold omelette over vegetables. Cook until cheese melts to desired consistency, about 1 minute. Slide omelette onto a plate. Cut in half and serve.
Nutrition Facts
Per serving: 386 calories; total fat 30g; saturated fat 16g; cholesterol 430mg; total carbohydrate 9g; dietary fiber 2g; total sugars 5g; vitamin C 51mg; calcium 314mg; iron 2mg; potassium 339mg.