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.

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.

Can be made with

NutriBullet Baby

NutriBullet Baby

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