Open-Faced Vegetable Omelette

Preparation Time10 mins Cooking Time20 mins Makes 4 servings
Nutritional Information

Calories

330 (1 serving)

Calories from Fat

170 (1 serving)

Total Fat

19g (1 serving)

Saturated Fat

7g (1 serving)

Cholesterol

405mg (1 serving)

Sodium

1350mg (1 serving)

Total Carbs

14g (1 serving)

Dietary Fiber

1g (1 serving)

Sugars

8g (1 serving)

Protein

24g (1 serving)

Calcium

25% (1 serving)

Iron

15% (1 serving)

Vitamin C

50% (1 serving)

Vitamin A

35% (1 serving)

Ingredients List
  1. 1 envelope Lipton® Recipe Secrets® Vegetable Soup Mix
  2. 3/4 cup milk
  3. 8 eggs, lightly beaten
  4. 1 medium zucchini, shredded
  5. 4 ounces deli ham, chopped
  6. 1 Tbsp. olive oil
  7. 1/2 cup halved grape tomatoes
  8. 1/2 cup shredded cheddar cheese

Directions

Print

1. Preheat oven to 375°. Combine Lipton® Recipe Secrets® Vegetable Soup Mix, milk, eggs, zucchini and ham in medium bowl. Stir to mix well.

2. Heat oil in large oven-proof nonstick skillet* over medium heat. Pour in vegetable egg mixture and arrange tomatoes over top. Cook, without stirring, until edges begin to set, about 3 minutes.

3. Place skillet in oven, and bake until eggs are set, about 15 minutes. Remove from oven, top with cheese and bake until cheese is melted, about 2 minutes.