Directions:
- In a small nonstick skillet, saute green pepper and onion in oil until tender. Remove from skillet and set aside.
- In the same skillet, melt butter over medium-high heat. Whisk the eggs, water, salt and pepper. 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 green pepper mixture and tomato on one side; fold other side over filling. Slide omelet onto a plate. Yield: 1 serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 399.41 Kcal (1672 kJ) | ||
| Calories from fat | 303.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.71g | 52% | |
|---|---|---|---|
| Cholesterol | 521.57mg | 174% | |
| Sodium | 497.51mg | 21% | |
| Potassium | 445.63mg | 9% | |
| Total Carbs | 8.15g | 3% | |
| Sugars | 3.57g | 14% | |
| Dietary Fiber | 2.05g | 8% | |
| Protein | 18.62g | 37% | |
| Vitamin C | 49.1mg | 82% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 2.7mg | 15% | |
| Calcium | 98.7mg | 10% | |
| Amount Per 100 g | |||
| Calories | 121.31 Kcal (508 kJ) | ||
| Calories from fat | 92.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.24g | 52% | |
|---|---|---|---|
| Cholesterol | 158.41mg | 174% | |
| Sodium | 151.1mg | 21% | |
| Potassium | 135.35mg | 9% | |
| Total Carbs | 2.47g | 3% | |
| Sugars | 1.08g | 14% | |
| Dietary Fiber | 0.62g | 8% | |
| Protein | 5.65g | 37% | |
| Vitamin C | 14.9mg | 82% | |
| Iron | 0.8mg | 15% | |
| Calcium | 30mg | 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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