A nice dish for Sunday brunch or a quick weeknight dinner, this omelet is packed with veggies. Mushrooms, tomatoes, onion and green pepper boost the flavor as well as the nutrient density.
1 medium onion, diced
1 medium green or red bell peppers, seeded and diced
1 1/2 cups chopped shiitake mushrooms,
1 cup diced fresh tomato
1/4 teaspoon dried basil
4 eggs, beaten
black pepper, to taste
Lightly wipe a skillet with olive oil. Saute the onion, bell pepper, mushrooms and tomato over medium heat for 10 minutes, or until tender. Add the basil and eggs and cook over medium-high heat until done, about 8 minutes, turning over with a spatula halfway through cooking. Sprinkle with black pepper, if desired.
Calories 243; Protein 17 g; Carbohydrates 23 g; Total Fat 10.1 g; Saturated Fat 3.2 g; Cholesterol 372 mg; Sodium 165 mg; Fiber 4.2 g; Beta-Carotene 1383 ug; Vitamin C 96 mg; Calcium 113 mg; Iron 2.9 mg; Folate 102 ug; Magnesium 49 mg; Zinc 2.4 mg; Selenium 45.6 ug