With this vegetarian omelet, you can enjoy a delicious country breakfast at any time of day! This low-calorie breakfast of eggs comes complete with cheddar and Parmesan cheese, mushrooms, red bell peppers, onions, and chives. It’s not just for breakfast, either. Paired with a salad, our veggie omelet makes a great dinner choice for those evenings when you want a light, savory meal.
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Amanda Snider –
Add a bunch of veggies to in in the morning for a quick and delicious veggie omelet!
Gloria Davis (verified owner) –
I’m getting the hang of it. At first I scrambled it like eggs. But, I finally let it sit like an omelet and I prefer that consistency better. I’m thinking that I will add spinach or another veggie to it and that’ll really take it to the next level.
Gloria McCants (verified owner) –
Not really sure about this one. to me it is lacking some flavor. I will add some other items to it hopefully that will make a difference.
Kristen Andrews (verified owner) –
Still experimenting, but definitely need to add the max amount of water, maybe a little extra. Add frozen spinach and veggies. Typically cook on the stove. Haven’t tried the microwave yet. Not great,but ok when I am craving eggs.
Patsy Caldwell (verified owner) –
Eggs are ok a little dry. So I added half of teaspoon of Mrs dash to the eggs and poured it into some sauteed spinach and lightly cooked a little bit put it on my plate and added some sirracha sauce on top of it
Cheryl Nelson (verified owner) –
I tried the egg mixture in in my mini waffle maker. They came out soo good! I added a little nutritional yeast for seasoning and it made 2 chaffles.
Regina Sharma (verified owner) –
This creates a very solid mediocre omelet with some added veggies to flavor it up a bit.