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Veggie Omelet
Classic scrambled eggs just got a little more nutritious thanks to the addition of a bunch of yummy veggies. Egg dishes like this one make a tasty meal for breakfast, lunch, or dinner that the whole family will love. Recommended age: 1 year and up.
Ingredients
- 1/4 Carrot – boiled or steamed
- 1/4 Zucchini, fresh – boiled or steamed
- 4 Cherry Tomatoes
- 3 Eggs, whole large
- 1/4 cup Cheddar Cheese – shredded
- 2 tsp Olive Oil
Directions
1
Add vegetables and eggs to the Batchbowl and blend until smooth.
2
Warm olive oil in a medium-sized skillet over medium heat.
3
Pour the egg mixture into the skillet and top with shredded cheese. Allow the egg mixture to cook, tilting pan and gently moving cooked portions as needed.
4
When the top surface of eggs is thickened and no visible liquid egg remains, fold the omelet in half with a spatula.
5
Serve immediately. Store any leftovers in the fridge for an easy meal tomorrow.
See Nutrition Info
Nutritional information
Recipe: Veggie Omelet
Serving in this recipe: 3
| Calories: 143.5 | |
| Total Fat: 11 g | 17% |
| Saturated Fat: 3.8 g | 18.9% |
| Cholesterol: 195.3 mg | 65.1% |
| Sodium: 141.1 mg | 5.9% |
| Total Carbs: 2 g | 0.7% |
| Dietary Fiber: 0.5 g | 2% |
| Sugar: 1.2 g | |
| Protein: 8.8 g | 17.5% |
| Vitamin A: 10.6% | Vitamin C: 6.2% |
| Calcium: 10% | Iron: 5.6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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