7-Minute Veggie Omelet

7 min

1 serving

Eggs love veggies! Omelets are a simple way to introduce a new, meatless meal for breakfast or dinner. FYI, “CCB” is short for “Cheese, Chives, and Bacon”. The twist here is vegetarian bacon—made from pinto beans.

Ingredients

  • 1⁄2 small zucchini
  • 1⁄2 cup sliced mushrooms
  • 2 eggs
  • 2 tbsp milk
  • 1 tbsp CCB Dip Mix
  • 1⁄4 cup baby spinach
  • 1 tbsp prepared Hollandaise Sauce
  • 1⁄2 cup unsalted butter
  • 1 pkg Hollandaise Sauce Mix
  • 1 cup water

Preparation

  1. Dice zucchini and chop mushrooms into smaller pieces.
  2. In a small bowl, whisk eggs, milk, and dip mix until frothy. Stir in diced zucchini, mushrooms, and spinach.
  3. Pour into lightly oiled Omelet Maker (it will be full!). Close lid and microwave on high for 4–5 min, or until eggs are cooked.
  4. Loosen omelet with a spatula and carefully transfer onto a plate. Top with prepared sauce and black pepper, if desired.

Nutritional Information

Per serving: Calories 260, Fat 16 g (Saturated 6 g, 0.1 0 g), Cholesterol 385 mg, Sodium 240 mg, Carbohydrate 12 g (Fiber 2 g, Sugars 5 g), Protein 17 g.

Tips

Prepare Hollandaise Sauce the night before. Reheat in the microwave until warm, whisking every 30 seconds. Leftover sauce can be used on eggs, salmon, steaks, veggies like broccoli and asparagus, and even sandwiches!

No omelet maker? Add 2 more eggs to the recipe above, then pour into Rectangular Steamer. Cover; microwave on high until eggs are set, 4–5 min.

Perfectly Balance Your Plate

Serve with 2 slices of lightly buttered toast.