Broccoli, carrot, onion, Cheddar and Parmesan make this a hearty
and delicious Italian omelet.
Prep: 15 min - Cook: 15 min
1/4 cup milk
1 tablespoon chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon red pepper sauce
1 tablespoon vegetable oil
1 cup broccoli flowerets
1 medium carrot, shredded (1/2 cup)
1 medium onion, chopped (1/2 cup)
1 cup shredded Cheddar cheese (4 ounces)
1 tablespoon grated Parmesan cheese
1. Beat eggs, milk, parsley, salt and pepper sauce until well
blended; set aside.
2. Heat oil in 10-inch skillet over medium-high heat. Cook
broccoli, carrot and onion in oil about 5 minutes, stirring
frequently, until vegetables are crisp-tender.
3. Pour egg mixture over vegetables. Sprinkle with cheeses;
reduce heat to low. Cover and cook about 10 minutes or until
eggs are set in center. Cut into wedges.
Makes 4 servings
Success Hint: Beat the egg mixture thoroughly with a fork or
wire whisk until it is uniformly yellow.
Time-Saver: Substitute 1 1/2 cups broccoli slaw for the broccoli
flowerets and carrot.
Nutritional Info Per 1 Serving:
Calories 225 (Calories from Fat 170); Fat 19g (Saturated 9g);
Cholesterol 245mg; Sodium 430mg; Potassium 280mg;
Carbohydrate 7g (Dietary Fiber 2g); Protein 16g
Diet Exchange: 2 High-Fat Meat; 1 Vegetable; 1 Fat
This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe displayed with permission from General Mills, Inc.