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Stir Fry Vegetable Omelette Recipe
|Broccoli||1 Cup (16 tbs), chopped|
|Cauliflower||1 Cup (16 tbs), chopped|
|Potatoes||1 Cup (16 tbs), diced|
|Carrots||1 Cup (16 tbs), sliced|
|Onion||1 Cup (16 tbs), chopped|
|Bell pepper||1 Cup (16 tbs), chopped|
|Celery||1 Cup (16 tbs), chopped|
|Squash zucchini||1 Cup (16 tbs), chopped|
|Tomato||1 Large, chopped|
|Yellow squash||1 Cup (16 tbs), sliced|
|Cooking oil||2 Tablespoon|
|Soy sauce||2 Tablespoon|
|Black pepper||1 Tablespoon|
|Eggs||10 Small, whipped|
Serving size: Complete recipe
Calories 1386 Calories from Fat 630
% Daily Value*
Total Fat 71 g109.5%
Saturated Fat 16.7 g83.4%
Trans Fat 0 g
Cholesterol 1607.2 mg
Sodium 4486 mg186.9%
Total Carbohydrates 132 g44.1%
Dietary Fiber 33.1 g132.2%
Sugars 40.9 g
Protein 74 g148.1%
Vitamin A 544% Vitamin C 718%
Calcium 58.4% Iron 99%
*Based on a 2000 Calorie diet
Add 1 tablespoon cooking oil and add all other items.
Cook over low heat.
Continue stirring until vegetables are crisp and tender.
Use another 12 inch nonstick skillet; add 1 tablespoon cooking oil on low heat.
Put eggs in skillet and shake to level out.
When bottom is done, if any egg on top is still liquid, push over edges of omelet, so all of eggs are well done.
Spoon vegetable filling in center of omelet about 3 inches wide.
Now, turn one side of eggs over vegetables and now turn other side over top.
Pin together with toothpicks.
Turn skillet up on edge and slide omelet onto serving platter.
Center up and spoon balance of vegetables along each side of omelet.