Simple and Quick Veggie Omelet
Category: breakfast, lunch, main
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.
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
Beat eggs, and cultured coconut, salt&pepper and spices.
Dice leek and squash small.
Place in hot pan with 2 tablespoons coconut oil.
Cook 3 min on high.
Pour beaten eggs into pan over leek and squash.
Flip omelet when ready (should take 1-2 minute on high looking for browning edges and firming of the eggs)
Place the cheese on the cooked side and cook about 1-2 more minutes.
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