Vegetable Frittata Omelet

Recipe courtesy of the Mushroom Council and Sodexo


Yield: 1 serving


6 oz cholesterol free eggs (3/4 cup = 12 TB)

½ oz onions, diced 1/4″

½ oz green peppers, diced 1/4″

½ oz red peppers, diced 1/4″

1 ½ oz mushrooms, sliced

½ oz plum tomato, diced 1/4″

½ tsp parsley, chopped


1. In an 8″ 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 (if cooking ahead of time, reheat before adding to eggs)

4. In a separate 8″ sauté pan, spray pan with non-stick cooking spray, heat to medium, add 6 oz ladle 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 about 3 1/2 oz cooked vegetable mixture over top of eggs

6. Finish cooking until eggs are set, approximately 1 to 2 more minutes. Serve immediately


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