Garden Veggie Omelet: Warm, Hardy, and Filling

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Garden Veggie Omelet

  1. Preheat frying pan and slowly melt butter to cover surface.
  2. Beat eggs (2) together, and gradually add non-dairy liquid creamer (2 tbls).
  3. Sauté chopped green peppers, red peppers, mushrooms, and onions in pan until tender.
  4. Pour egg into veggie mixture.
  5. Flip omelet over on each side until done and slightly golden brown.
  6. Add non-diary cheese before seasoning with black pepper or parsley (optional).
  7. Plate immediately.

Served with fruit and juice

Source: Fresenius Medical Care

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