Directions:
- In a large skillet, saute the tomato, onion, beans, garlic, celery salt, chili powder and Worcestershire sauce in 1 teaspoon oil until liquid has evaporated; set aside and keep warm.
- In an 8-in. skillet, heat remaining oil over medium-high heat. Whisk the eggs and salt. Add egg mixture to skillet (mixture should set immediately at edges).
- As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon vegetable mixture on one side; fold other side over filling. Sprinkle with cheese. Remove from the heat. Cover and let stand for 1-2 minutes or until cheese is melted. Invert omelet onto a plate to serve. Yield: 1 serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 454.53 Kcal (1903 kJ) | ||
| Calories from fat | 251.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.93g | 43% | |
|---|---|---|---|
| Cholesterol | 365.22mg | 122% | |
| Sodium | 1230.21mg | 51% | |
| Potassium | 593.39mg | 13% | |
| Total Carbs | 20.72g | 7% | |
| Sugars | 6.39g | 26% | |
| Dietary Fiber | 4.88g | 20% | |
| Protein | 31.62g | 63% | |
| Vitamin C | 15.2mg | 25% | |
| Iron | 3.2mg | 18% | |
| Calcium | 568.7mg | 57% | |
| Amount Per 100 g | |||
| Calories | 140.59 Kcal (589 kJ) | ||
| Calories from fat | 77.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.64g | 43% | |
|---|---|---|---|
| Cholesterol | 112.97mg | 122% | |
| Sodium | 380.53mg | 51% | |
| Potassium | 183.55mg | 13% | |
| Total Carbs | 6.41g | 7% | |
| Sugars | 1.98g | 26% | |
| Dietary Fiber | 1.51g | 20% | |
| Protein | 9.78g | 63% | |
| Vitamin C | 4.7mg | 25% | |
| Iron | 1mg | 18% | |
| Calcium | 175.9mg | 57% | |
* 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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