Quick and Yummy Omelets
Quick and Yummy Omelets are great for mixing and matching. Add your favorite vegetable toppings and enjoy.
Prep Time10 minutes
Total Time15 minutes
Servings1
Please note: these estimates are based on the intended serving size.
Ingredients (Scaling)
- fluid ounces canola oil, divided
- small egg(s)
- fluid ounces 1% milk
- fluid ounces salt
- fluid ounces ground black pepper
- fluid ounces filling, such as onions, spinach, tomatoes, peppers or other vegetables, chopped
- fluid ounces low-fat shredded cheese
Instructions
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Heat ½ teaspoon canola oil in a skillet over medium heat. Cook vegetables until tender. Remove from pan and set aside.
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Whisk eggs, milk, salt, and pepper in a bowl until blended.
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Heat remaining canola oil in skillet over medium-high heat. Pour in egg mixture. Gently push cooked portions from the edges toward the center with the spatula so uncooked eggs can reach the pan’s hot surface. Continue cooking, tilting pan, and gently moving cooked portions as needed.
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When the top surface of eggs has thickened and no visible liquid remains, place filling and low-fat shredded cheese on half of the omelet. Fold omelet in half with spatula, covering the filling, and slide onto a plate.
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This recipe is higher in sodium. Try to limit sodium in other things you eat or drink today.