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Garden Fresh Omelet recipe

An Italian-style garden omelet filled withroasted red pepper, spinach leaves, mushrooms, Parmesan cheeseand fresh basil.

Recipe: Garden Fresh Omelet

For Each Omelet:
2 Large Chino Valley fresh eggs
2 tablespoons water
1 tablespoon butter
1-ounce roasted red pepper, chopped
2-ounces spinach leaves, saut ed
1-ounce mushrooms, sliced, saut ed
1 teaspoon freshly grated Parmesan cheese
1 tablespoon fresh basil, chopped

  • Prepare vegetables as needed. Set aside.
  • Prepare omelet: Mix together eggs andwater.
  • Place butter in non-stick skillet andheat until very hot.
  • Add eggs and let sit until large bubblesappear in the middle and then use spatula to push cooked eggfrom the sides to the middle of pan. Tilt pan to let uncookedegg run into empty spaces. Continue pushing and tilting untilegg is cooked.
  • Filling: Fill with chopped, roasted redpepper, spinach, mushrooms and Parmesan cheese. Fold.
  • Serve garnished with chopped fresh basil.

    Makes 1 serving.

    Nutrition per serving: Calories 336, Protein20g, Carbohydrates 7g, Fiber 2.3g, Fat 26g, Cholesterol 435mg,Sodium 606mg, Iron 3.6mg.

    Recipe provided courtesy of Chino ValleyRanchers.

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  • Comments

    1 Comment


    For a fresh and healthy start to the morning, try this tasty Garden Fresh Omelet to energize your day and get you off on the right foot.

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