Vegetable Frittata Omelet

Recipe courtesy of the Mushroom Council.

Recipe Ingredients:

6 ounces cholesterol free eggs (3/4 cup; 3 large eggs)
1/2 ounce onions, diced 1/4-inch
1/2 ounce green peppers, diced 1/4-inch
1/2 ounce red peppers, diced 1/4-inch
1 1/2 ounces mushrooms, sliced
1/2 ounce plum tomato, diced 1/4-inch
1/2 teaspoon chopped flat-leaf parsley

Cooking Directions:

1. In an 8-inch sauté pan, spray pan with non-stick cooking spray, heat to medium.
2. Add onions, peppers, and mushrooms and sauté 1 to 2 minutes.
3. Add tomatoes and parsley, sauté 1 more minute.
4. In a separate 8-inch sauté pan, spray pan with non-stick cooking spray, heat to medium, add egg. Heat slowly, lifting edge of omelet with a high-temperature rubber spatula. Tilt pan to allow liquid egg to contact pan.
5. When eggs are cooked halfway, evenly distribute cooked vegetable mixture over top of eggs.
6. Finish cooking until eggs are set, approximately 1 to 2 more minutes Serve immediately.

Makes 1 serving.

Recipe and photograph courtesy of the Mushroom Council.