Delight your taste buds with this Cheese & Pepper Omelet! Top this cheese-stuffed omelet with thick and chunky salsa for a delicious finish.
What You Need
Original recipe yields 4 servings
4 whole eggs
4 egg whites
1/4 cup water
1 green pepper, chopped
1 yellow pepper, chopped
1/2 cup chopped onions
1/2 cup KRAFT 2% Milk Shredded Mild Cheddar Cheese
1/2 cup TACO BELL® Thick & Chunky Salsa
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Let's Make It
Beat whole eggs, egg whites and water with whisk until well blended.
Cook vegetables in large nonstick skillet sprayed with cooking spray on medium-high heat 5 min. or until crisp-tender. Remove from skillet; set aside.
Add eggs to skillet; cover. Cook 6 min.
Top half of omelet with pepper mixture and cheese; fold in half. Cook, covered, 3 min. or until cheese is melted. Serve topped with salsa.
Substitute 2 cups cholesterol-free egg product for the whole eggs and egg whites.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 9g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 4 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.