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Veggie Swiss Omelet

5 star rating
 

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Submitted by: tyxe

 

Great way to start the day with protein and veggies. Tastes great and lasts until lunch, keeping you lean and energized.
 

Ingredients

  • 1 small onion, chopped
  • 1/4 cup chopped green pepper
  • 1 tablespoon butter or stick margarine
  • 1 small zucchini, chopped
  • 3/4 cup chopped tomato
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 4 eggs
  • 1/4 cup half and half
  • 1/4 teaspoon salt
  • 1/2 cup shredded Swiss cheese, divided

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Method

In a large nonstick skillet, saute onion and green pepper in butter until tender. Add the zucchini, tomato, oregano and pepper. Cook and stir for 5-8 minutes or until vegetables are tender and liquid is nearly evaporated. Set aside and keep warm. In a mixing bowl, beat eggs, half and half and salt until well blended. Pour into a 10-in. ovenproof skillet coated with nonstick cooking spray. Cook over medium heat for 5 minutes or until bottom is lightly browned. Bake at 350 degrees F for 9-10 minutes or until a knife inserted near the center comes out clean. Spoon vegetable mixture over one side, sprinkle with half of the cheese and fold omelet over filling. Transfer to a warm platter, sprinkle with remaining cheese and cut in half to serve.

 

Notes:

 

Number of Servings: 2

 

Submitted by: tyxe ()

 

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