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“garden vegetable omelet”
READY IN:
15mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

  • nonstick cooking spray
  • 6 eggs
  • salt and pepper
  • 2 cups , frozen california blend defrosted in microwave (Broccoli, cauliflower, and carrots)
  • 12 cup kraft low-fat shredded cheddar cheese

Directions

  1. 1. Spray nonstick skillet, then place over medium high heat.
  2. 2. While pan is heating, separate eggs, Discard the yolks and place the whites into a bowl. Beat with a fork and season with salt and pepper.
  3. 3. Add vegetable to pan and saute until slightly colored (this caramelizes the veges and adds sweetness). Remove from the pan.
  4. 4. Spray the pan again and add the egg whites. make sure the egg covers the entire bottom. When the eggs begin to set, add the vegetables and top with cheese. When the omelet has completely set fold it in half and serve.

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