Directions:
- Place the potatoes, mushrooms, zucchini and peppers in a greased 15-in. x 10-in. x 1-in. baking pan. Melt 2 tablespoons butter; add dill, salt and pepper. Drizzle over vegetables; toss gently to coat. Bake, uncovered, at 450° for 20-25 minutes or until tender.
- In a small skillet, melt 1 teaspoon butter over medium-high heat. In a small bowl, whisk eggs and water. Pour 1/2 cup egg mixture into 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 about 3/4 cup vegetable mixture over one side and sprinkle with 2 tablespoons cheese; fold other side over filling. Invert omelet onto a plate to serve. Repeat with remaining butter, egg mixture, vegetables and cheese. Yield: 3 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 447.42 Kcal (1873 kJ) | ||
| Calories from fat | 251.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.89g | 43% | |
|---|---|---|---|
| Cholesterol | 382.81mg | 128% | |
| Sodium | 401.35mg | 17% | |
| Potassium | 1036.21mg | 22% | |
| Total Carbs | 27.93g | 9% | |
| Sugars | 2.9g | 12% | |
| Dietary Fiber | 3.88g | 16% | |
| Protein | 23.49g | 47% | |
| Vitamin C | 47.9mg | 80% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 3.7mg | 21% | |
| Calcium | 293.4mg | 29% | |
| Amount Per 100 g | |||
| Calories | 119.06 Kcal (498 kJ) | ||
| Calories from fat | 66.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.42g | 43% | |
|---|---|---|---|
| Cholesterol | 101.86mg | 128% | |
| Sodium | 106.8mg | 17% | |
| Potassium | 275.73mg | 22% | |
| Total Carbs | 7.43g | 9% | |
| Sugars | 0.77g | 12% | |
| Dietary Fiber | 1.03g | 16% | |
| Protein | 6.25g | 47% | |
| Vitamin C | 12.8mg | 80% | |
| Iron | 1mg | 21% | |
| Calcium | 78.1mg | 29% | |
* 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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