Dijon mustard and shredded Monterey Jack cheese are added to eggs for an extra flavorful omelet. Serve as part of a breakfast, brunch or light dinner.
What You Need
Original recipe yields 1 serving
2 egg s
2 tsp. GREY POUPON Dijon Mustard
1 tsp. margarine or butter
1/4 cup KRAFT Shredded Monterey Jack Cheese
1/2 cup cooked assorted chopped fresh vegetables, such as broccoli and carrots
Add To Shopping List
Let's Make It
Beat eggs and mustard with wire whisk until well blended; set aside.
Melt margarine in 8-inch skillet on medium heat.
Add egg mixture and cheese. As egg mixture sets, lift slightly with spatula to allow uncooked portion to flow underneath. When egg mixture is set but top is still moist, add vegetables to half of omelet. Slip spatula underneath, tip skillet to loosen and gently fold omelet in half. Slide onto serving plate.
Serve with a slice of whole grain bread.
Substitute shredded KRAFT Cheddar Cheese for the Monterey Jack cheese.
Calories From Fat
% Daily Value*
Total Fat 23g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 9g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.