adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Creamy Vegetable-stuffed Omelet
0 Likes
Prep Time:
20 minutes
Total Time:
40 minutes
40-minute skillet vegetable omelets for a hearty dinner.
Ingredients:
  • 1 teaspoon fresh or 1/8 teaspoon dried dill weed
  • 1/2 ripe small avocado, peeled and diced
  • 1 medium tomato, diced and drained
  • 1/3 cup fat-free sour cream
  • 1 cup fat-free egg product
Instructions:
  • Combine the fragrant dill weed, creamy avocado, and juicy tomato with sour cream; set aside. Coat an 8-inch nonstick skillet with cooking spray and heat until hot.
  • Efficiently pour 1/2 cup of egg product into a skillet. Swiftly move the skillet back and forth over the heat while stirring with a fork to evenly spread the eggs. Allow it to sit for a few seconds to lightly brown the bottom of the omelet. Avoid overcooking as the omelet will finish cooking after folding.
  • Tilt the skillet and use a fork to gently lift the edge of the omelet. Give the skillet a quick jerk to loosen the omelet from the bottom. Spread half of the sour cream mixture in the middle of the omelet. Fold the nearest portion of the omelet towards the center, allowing a portion to slide up the side of the skillet. Transfer the omelet onto a plate, flipping the folded part over so the far side is now on the bottom. Tuck the sides under if needed.

Similar Recipes