Directions:
- Combine eggs and tomato in a small bowl and set aside.
- Haet greased, large nonstick skillet over medium-high heat. Pour in egg mixture. Mixture should immediately set at the edges.
- Carefully push cooked mixture at edges toward center so uncooked portions can reach the hot pan surface, tilting pan as necessary.
- While top is still moist and creamy-looking, top with roasted pepper, pesto and cheese.
- Reduce heat to low; fold omelet in half. Cook an additional 2 minutes and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 98.1 Kcal (411 kJ) | ||
| Calories from fat | 64.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.13g | 11% | |
|---|---|---|---|
| Cholesterol | 131.1mg | 44% | |
| Sodium | 142.61mg | 6% | |
| Potassium | 104.93mg | 2% | |
| Total Carbs | 1.78g | 1% | |
| Sugars | 0.85g | 3% | |
| Dietary Fiber | 0.35g | 1% | |
| Protein | 6.95g | 14% | |
| Vitamin C | 12.1mg | 20% | |
| Iron | 3.2mg | 18% | |
| Calcium | 102.2mg | 10% | |
| Amount Per 100 g | |||
| Calories | 143.79 Kcal (602 kJ) | ||
| Calories from fat | 94.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.45g | 11% | |
|---|---|---|---|
| Cholesterol | 192.16mg | 44% | |
| Sodium | 209.03mg | 6% | |
| Potassium | 153.8mg | 2% | |
| Total Carbs | 2.61g | 1% | |
| Sugars | 1.25g | 3% | |
| Dietary Fiber | 0.51g | 1% | |
| Protein | 10.19g | 14% | |
| Vitamin C | 17.7mg | 20% | |
| Iron | 4.7mg | 18% | |
| Calcium | 149.8mg | 10% | |
* 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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