Inside-Out Cheddar Veggie Omelets - Kraft Recipes Top
Comida Kraft
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Inside-Out Cheddar Veggie Omelets

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Total Time

4 servings

Sautéed mushrooms, baby spinach leaves and cherry tomatoes top folded egg crepes to make these elegant and delicious Inside-Out Cheddar Veggie Omelets.

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What You Need

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Make It

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  • Heat small nonstick skillet on medium heat. Whisk first 3 ingredients until blended. Spray skillet with cooking spray. Add scant 1/2 cup eggs; tilt skillet to evenly cover bottom. Cover; cook 1 to 2 min. or until eggs are set. Slide onto plate. Repeat with remaining eggs to make a total of 4 omelets. Cover to keep warm until ready to use.
  • Cook and stir mushrooms in large nonstick skillet sprayed with cooking spray on medium heat 4 min. or until golden brown. Add spinach and tomatoes; cook and stir 3 min. or just until spinach is wilted.
  • Fold each omelet in half, then in half again to form triangle. Serve topped with vegetable mixture and cheese.

Special Equipment Needed

How to Use Remaining Egg Yolks

Store leftover egg yolks in tightly covered container in refrigerator up to 2 days. Use to make hollandaise or homemade mayonnaise. Or, use to prepare a sweet custard for a tart filling, or to layer with cake cubes and cut-up fruit for a dessert trifle.


  • 4 servings

Nutritional Information

Serving Size 4 servings
Calories 170
Total fat 10g
Saturated fat 4.5g
Cholesterol 200mg
Sodium 260mg
Carbohydrate 5g
Dietary fiber 2g
Sugars 2g
Protein 16g
% Daily Value
Vitamin A 100 %DV
Vitamin C 6 %DV
Calcium 10 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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