Ingredients
- 1 tablespoon chopped onion
- 1 tablespoon chopped green pepper
- ½ tablespoon olive oil
- 3 eggs, lightly beaten
- ¼ cup chopped tomato
Directions
- In medium non-stick sauté pan, cook onion and pepper in olive oil. Remove from pan and add tomato.
- Add eggs to pan, gently moving eggs to center to allow even cooking for omelet.
- Add onions, pepper and tomato to one half of egg mixture. Fold other half over, covering vegetables.
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Prep Time
10 min
Nutrition Facts
- Servings per Recipe: 1 serving
- Calories: 283
- Calories from Fat: 182
- Total Fat: 21
- Cholesterol: 645 mg
- Sodium: 175 mg
- Carbohydrate: 6 g
- Dietary Fiber: 1 g
- Protein: 1 g
- Exchange: 3 lean meat, 2 vegetable, 2 fat
- Carbohydrate Units: 0.5