Bell Pepper, Tomato and Cheese Omelets
Sept 5, 2007 9:21:49 GMT -8
Post by jjg on Sept 5, 2007 9:21:49 GMT -8
Bell Pepper, Tomato and Cheese Omelets - 7g Carbs, 1g Fiber
2 tablespoons olive oil
1 small onion, chopped
1 small green bell pepper, chopped
2 tomatoes, seeded, chopped
1 teaspoon dried oregano
large pinch cayenne pepper
salt and pepper to taste
4 large eggs
1 tablespoon water
1/2 cup grated fontina or Monterey Jack cheese (divided use)
4 tablespoons grated parmesan cheese (divided use)
For the first omelet, heat 1 1/2 tablespoons oil in medium nonstick skillet over medium heat. Add onion and bell pepper; saute until almost soft, about 5 minutes. Add tomatoes, oregano and cayenne pepper. Simmer until vegetables are very soft and filling is thick, 3-5 minutes. Season to taste with salt and pepper. Transfer filling to small bowl; do not clean skillet.
Whisk eggs and 1 tablespoon water in small bowl to blend. Mix in 1/4 cup fontina cheese. Heat same skillet over medium-high heat. Add half the egg mixture and stir with the back of a fork until the eggs begin to set. Cook until the mixture is set, lifting the edges occasionally with spatula to let uncooked egg run under cooked portion, about 2 minutes.
Spoon half the vegetable filling, half of the remaining fontina and 2 tablespoons of parmesan down center of omelet. Fold sides of omelet over filling to enclose. Transfer omelet to plate. Cover with foil to keep warm. Add remaining 1/2 tablespoon oil to skillet. Make second omelet with remaining egg mixture, filling and cheese.
Makes 2 omelets
Calories 235, Fat 18 g, Carbs 7 g, Sodium 271 mg, Fiber 1 g
2 tablespoons olive oil
1 small onion, chopped
1 small green bell pepper, chopped
2 tomatoes, seeded, chopped
1 teaspoon dried oregano
large pinch cayenne pepper
salt and pepper to taste
4 large eggs
1 tablespoon water
1/2 cup grated fontina or Monterey Jack cheese (divided use)
4 tablespoons grated parmesan cheese (divided use)
For the first omelet, heat 1 1/2 tablespoons oil in medium nonstick skillet over medium heat. Add onion and bell pepper; saute until almost soft, about 5 minutes. Add tomatoes, oregano and cayenne pepper. Simmer until vegetables are very soft and filling is thick, 3-5 minutes. Season to taste with salt and pepper. Transfer filling to small bowl; do not clean skillet.
Whisk eggs and 1 tablespoon water in small bowl to blend. Mix in 1/4 cup fontina cheese. Heat same skillet over medium-high heat. Add half the egg mixture and stir with the back of a fork until the eggs begin to set. Cook until the mixture is set, lifting the edges occasionally with spatula to let uncooked egg run under cooked portion, about 2 minutes.
Spoon half the vegetable filling, half of the remaining fontina and 2 tablespoons of parmesan down center of omelet. Fold sides of omelet over filling to enclose. Transfer omelet to plate. Cover with foil to keep warm. Add remaining 1/2 tablespoon oil to skillet. Make second omelet with remaining egg mixture, filling and cheese.
Makes 2 omelets
Calories 235, Fat 18 g, Carbs 7 g, Sodium 271 mg, Fiber 1 g