May 13, 2018
"Very easy & tasty recipe. Ideal for Brunch, Lunch or lite dinner. Repeat recipe as many times as you wish to serve one omelet per person. For more than one person combine and double/triple the veggies. I use Cottage Cheese instead of sour cream. If you wish omit the flour in the egg mixture."
- Serving Size: 1 (429.8 g)
- Calories 496.3
- Total Fat - 25.5 g
- Saturated Fat - 11.2 g
- Cholesterol - 516.9 mg
- Sodium - 1546.3 mg
- Total Carbohydrate - 18.6 g
- Dietary Fiber - 1.6 g
- Sugars - 5.4 g
- Protein - 47.9 g
- Calcium - 465 mg
- Iron - 4.5 mg
- Vitamin C - 17.3 mg
- Thiamin - 0.2 mg
On a lightly oiled skillet , medium low heat, add the spinach, mushrooms & tomatoes. Season with salt & pepper.
Cover pan and cook slowly for 5 minute, stirring a couple times.
Meanwhile beat the eggs, milk, sour cream & flour together.
When the veggies are just about ready top them with the cheese.
Turn heat to low & cover pan.
Lightly oil another pan to cook the omelet.
Over medium heat pour in the egg mixture & cover pan.
As the omelet cooks lift the edges and allow the uncooked egg to run under the cooked portion of the omelet.
Cover the pan.
When the omelet is cooked fold it in half and then fold it over again so you have a quarter size wedge.
Move to a heated plate and cover with the prepared veggies & cheddar.
Tips & Variations
No special items needed.