When making filled omelets, the filling reduces the amount of egg needed. Resist the urge to overfill the omelets or the egg may run out before it is cooked.
1 large egg
kosher salt and freshly ground pepper to taste
1 tablespoon finely chopped bell pepper
1 tablespoon shredded Cheddar
melted butter or cooking spray
Nutritional information per serving:
Calories 52 (63% from fat) • carb. 1g • pro. 4g
• fat 4g • sat. fat 2g • chol. 97mg • sod. 124mg
• calc. 40mg • fiber 0g
Preheat the sandwich grill. Put the egg and salt and pepper in a small bowl. Use a whisk to beat until just frothy. When green indicator light comes on, open Sandwich Grill and lightly coat with melted butter or cooking spray. Divide the bell pepper evenly among the four quarters of the sandwich plates; sprinkle evenly with the shredded cheese. Pour the egg mixture evenly over the vegetables and cheese being sure to only pour in the wells of each plate. Close the lid and lock. Cook for about 2 minutes. Open Sandwich Grill and remove omelets using a heatproof plastic spatula. Serve immediately.
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