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Nutrition Facts
Serving Size 318 g
(Approx. 2 Servings)
Amount Per Serving
Calories 240 Calories From Fat 60
% Daily Value*
Total Fat 7 g 11%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 15 mg 5%
Sodium 430 mg 18%
Total Carbohydrate 18 g 6%
Dietary Fiber 5 g 20%
Sugars 9 g
Protein 23 g
Vitamin A 45% • Iron 10%
Vitamin C 0% • Calcium 25%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Tuscan Vegetable Breakfast Omelet

Prep Time
15 minutes
Cook Time
5 minutes
Total Time
20 minutes
Serves
2  People

Ingredients

Recipe makes 2 Servings

12 Oz H-E-B Select Steamable Sauced Tuscan Blend
1 non-stick olive oil cooking spray
1 cup(s) H-E-B Real Egg
1/2 cup(s) shredded reduced fat mozzarella cheese
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Instructions

1
Heat the Tuscan blend according to package directions and set aside in a bowl.
2
Heat a large heavy bottom no-stick skillet over medium heat for 2 minutes. Spray skillet with no-stick olive oil spray and pour 1/2 of the egg mix into hot skillet. Swirl pan so that the egg is spread around bottom of hot skillet.
3
When the top surface of egg is thickened and no visible liquid egg remains, spoon 1/2 of the Tuscan blend on one side of the omelet and sprinkle with 1/4 cup of shredded cheese. Once egg is set, fold omelet in half with turning spatula. Quickly slide omelet onto a platter and keep warm.
4
Make 1 more Tuscan Vegetable Omelet the same way and place on platter. Cut each omelet in half and serve.

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