Sautéed mushrooms, baby spinach leaves and cherry tomatoes top folded egg crepes to make these elegant and delicious Inside-Out Cheddar Veggie Omelets.
What You Need
Original recipe yields 4 servings
4 whole eggs
4 egg whites
1 Tbsp. water
1-1/2 cups sliced fresh mushrooms
3 cups loosely packed baby spinach leaves
1 cup halved cherry tomatoes
1/2 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
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Let's Make It
Heat small nonstick skillet on medium heat. Whisk first 3 ingredients until blended. Spray skillet with cooking spray. Add scant 1/2 cup eggs; tilt skillet to evenly cover bottom. Cover; cook 1 to 2 min. or until eggs are set. Slide onto plate. Repeat with remaining eggs to make a total of 4 omelets. Cover to keep warm until ready to use.
Cook and stir mushrooms in large nonstick skillet sprayed with cooking spray on medium heat 4 min. or until golden brown. Add spinach and tomatoes; cook and stir 3 min. or just until spinach is wilted.
Fold each omelet in half, then in half again to form triangle. Serve topped with vegetable mixture and cheese.
How to Use Remaining Egg Yolks
Store leftover egg yolks in tightly covered container in refrigerator up to 2 days. Use to make hollandaise or homemade mayonnaise. Or, use to prepare a sweet custard for a tart filling, or to layer with cake cubes and cut-up fruit for a dessert trifle.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 5g
Dietary Fibers 2g
* 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.