Recipe courtesy of Tommy's Restaurant
The "Rachael" Omelet
Getting reviews...
- Level: Easy
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Yield: 1 to 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 334
- Total Fat
- 28 g
- Saturated Fat
- 15 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 16 g
- Cholesterol
- 301 mg
- Sodium
- 416 mg
- Level: Easy
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Yield: 1 to 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 334
- Total Fat
- 28 g
- Saturated Fat
- 15 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 16 g
- Cholesterol
- 301 mg
- Sodium
- 416 mg
Ingredients
Directions
- Steam the broccoli, either in a microwave or steamer, until tender and reserve.
- Melt the butter in an omelet pan or small skillet over medium-high heat. Add the tomatoes, onions, peppers, and mushrooms and cook, stirring frequently until the onions soften and the tomato juices evaporate, about 5 minutes. Add the broccoli to the pan and season the vegetable mixture with salt and pepper. Pour the eggs over the vegetables. Cook until the eggs begin to set 2 to 3 minutes. Sprinkle the cheeses over the omelet. Cook until the eggs are no longer runny then fold the omelet in half. Raise the heat if the omelet is not brown. Cook for another 1 to 2 minutes, if necessary, then transfer to a plate and serve with whole-wheat toast and fresh fruit.
