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Veggie Omelet with Cheddar

Picture of the dish - Veggie Omelet with Cheddar

Number of servings: 1

Ingredients required:

  • 1/2 cup mushrooms, chopped or sliced 
  • 1/4 cup chopped green pepper 
  • 1/2 cup chopped asparagus or zucchini 
  • 1 whole egg, lightly beaten 
  • 2 egg whites, lightly beaten 
  • 3 tbsp. reduced fat cheese (cheddar, Colby, Monterey Jack) 
  • Salt and pepper to taste

Instructions:
Sauté mushrooms, peppers, and asparagus in a nonstick skillet coated with cooking spray until tender, about 4 minutes. Remove vegetables from skillet and keep warm. In the same skillet, add eggs and cook until just firm (do not scramble). Spoon vegetables on top of egg and sprinkle with cheese. Fold egg in half with a spatula and cook until cheese is melted, 1-2 minutes

Nutrition Facts:
Calories- 210 
Sodium- 440 mg 
Total Fat-8 g 
Calcium- 230 mg 
Sat Fat- 3 g 
Cholesterol- 220 mg 
Fiber- 2 g 
Protein- 27 g 
Carbohydrates- 7 g

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