Vegetable Omelet

Serves: 2
Total Calories: 121


1 teaspoon organic olive oil
1 cup combination red, orange, and yellow bell pepper diced
1/3 cup onion diced
1/4 cup fresh basil chopped
1/4 teaspoon black pepper
1/4 teaspoon seasoned salt
4 eggs
2 tablespoons 2 percent milk
1 cup mixed baby greens or arugula


1. In a nonstick sauté pan, cook bell peppers, onions, and basil in oil until limp.
2. In a separate bowl, beat eggs and milk together.
3. Pour egg mixture over vegetables.
4. As egg mixture cooks around the edge of the pan, gently lift the edge to allow the uncooked egg to run underneath.
5. When nearly done, gently flip the omelet.
6. Season with salt and pepper.
7. Serve over greens or arugula and top with green chili salsa.

Nutritional Facts:

Serves: 2
Total Calories: 121
Calories from Fat: 76

This Vegetable Omelet recipe is from the 7 Color Cuisine Cookbook. Download this Cookbook today.

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