Directions:
- In a 10-in. nonstick skillet, coated with cooking spray, saute the tomato, mushrooms, green pepper and onion until tender; remove and set aside.
- In a small bowl, whisk the eggs, milk, parsley, basil and pepper. Pour into skillet,; cook over medium heat. As the eggs set, lift edges, letting uncooked portion flow underneath. When eggs are set, top with spinach, cheese slices and tortilla.
- Invert pan to flip omelet; return omelet to pan, tortilla side down. Place ham and sauteed vegetables on one side of omelet. Sprinkle with 3/4 cup shredded cheese; fold the omelet over filling. Cover and let stand for 1-1/2 minutes or until cheese is melted. Remove from the heat. Top with remaining shredded cheese. Serve with salsa and sour cream if desired. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 617.13 Kcal (2584 kJ) | ||
| Calories from fat | 234.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.06g | 40% | |
|---|---|---|---|
| Cholesterol | 382.88mg | 128% | |
| Sodium | 2341.82mg | 98% | |
| Potassium | 4552.21mg | 97% | |
| Total Carbs | 36.71g | 12% | |
| Sugars | 3.68g | 15% | |
| Dietary Fiber | 14.45g | 58% | |
| Protein | 69.18g | 138% | |
| Vitamin C | 207.9mg | 347% | |
| Iron | 24mg | 133% | |
| Calcium | 1068.9mg | 107% | |
| Amount Per 100 g | |||
| Calories | 60.62 Kcal (254 kJ) | ||
| Calories from fat | 23.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.56g | 40% | |
|---|---|---|---|
| Cholesterol | 37.61mg | 128% | |
| Sodium | 230.03mg | 98% | |
| Potassium | 447.15mg | 97% | |
| Total Carbs | 3.61g | 12% | |
| Sugars | 0.36g | 15% | |
| Dietary Fiber | 1.42g | 58% | |
| Protein | 6.8g | 138% | |
| Vitamin C | 20.4mg | 347% | |
| Iron | 2.4mg | 133% | |
| Calcium | 105mg | 107% | |
* 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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