Directions:
- In a 12-in. nonstick skillet, cook green pepper, ham, onion and mushrooms in butter until tender; remove from skillet and set aside. In a bowl, beat eggs with milk, parsley, salt and pepper. Pour into the skillet; cook over medium heat. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are set, spoon vegetable mixture over half the omelet. Top with half of the cheese. Fold omelet in half over filling. Sprinkle with remaining cheese. Cover 1-2 minutes or until cheese melts. Serve on a warm platter. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 179.1 Kcal (750 kJ) | ||
| Calories from fat | 113.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.57g | 19% | |
|---|---|---|---|
| Cholesterol | 262.75mg | 88% | |
| Sodium | 331.63mg | 14% | |
| Potassium | 232.81mg | 5% | |
| Total Carbs | 5.06g | 2% | |
| Sugars | 2.53g | 10% | |
| Dietary Fiber | 1.15g | 5% | |
| Protein | 11.87g | 24% | |
| Vitamin C | 26.6mg | 44% | |
| Iron | 1.6mg | 9% | |
| Calcium | 117.1mg | 12% | |
| Amount Per 100 g | |||
| Calories | 101 Kcal (423 kJ) | ||
| Calories from fat | 63.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.09g | 19% | |
|---|---|---|---|
| Cholesterol | 148.17mg | 88% | |
| Sodium | 187.01mg | 14% | |
| Potassium | 131.29mg | 5% | |
| Total Carbs | 2.85g | 2% | |
| Sugars | 1.43g | 10% | |
| Dietary Fiber | 0.65g | 5% | |
| Protein | 6.7g | 24% | |
| Vitamin C | 15mg | 44% | |
| Iron | 0.9mg | 9% | |
| Calcium | 66mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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