Simple and Quick Veggie Omelet

Simple and Quick Veggie Omelet
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Category: breakfast, lunch, main
Cuisine: American

Originally posted by me in GlutenFreeFoodandRecipes Facebook group on August 13, 2014

Originally posted by me on my original food blog (drummingupabettermeal) in July 2015.

12 minutes
399.22 kcal
  • 1 leek...
  • 1 medium size summer squash
  • 3 eggs (I prefer duck eggs when I can get them)
  • 2 tablespoons vegan cream cheese
  • 1 handful daiya Mozzerella style shredded
5 minutes
7 minutes
Ready in
12 minutes
  1. Beat eggs, and cultured coconut, salt&pepper and spices.
  2. Dice leek and squash small.
  3. Place in hot pan with 2 tablespoons coconut oil.
  4. Cook 3 min on high.
  5. Pour beaten eggs into pan over leek and squash.
  6. Flip omelet when ready (should take 1-2 minute on high looking for browning edges and firming of the eggs)
  7. Place the cheese on the cooked side and cook about 1-2 more minutes.
Nutrition information
Serving Size: 1
Calories per serving: 399.22 kcal
Fat per serving: 24.73 g
Saturated fat per serving: 8.9 g
Carbs per serving: 23.3 g
Protein per serving: 24.95 g
Fiber per serving: 5.69 g
Sugar per serving: 9.37 g
Sodium per serving: 408.81 mg
Trans fat per serving: 0.05 g
Cholesterol per serving: 490.94 mg
Nutrition label for Simple and Quick Veggie Omelet
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