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Saturday, February 24, 2018

Veggie Pizza Omelet

Breakfast for dinner! I left the omelet open for the picture but then folded it over. I need more omelets in my life. 


  • 4 eggs, beaten
  • 1/2 cup bell pepper, diced
  • 1/2 cup onion, diced
  • 1/2 cup mushrooms, diced
  • 1/2 cup Kraft fat free cheddar cheese
  • 1/4 cup tomato sauce mixed with 1/4 tsp Italian seasoning
  • Crushed peppers (optional)
  • Scallions for topping


  1. Spray skillet with Pam and bring to medium heat. 
  2. Saute peppers, onions and mushrooms until softened and then set aside. 
  3. Spray skillet again and pour 2 of the beaten eggs into the skillet. Swoosh it around. Gently push cooked portions aside to allow uncooked eggs to reach the bottom of the skillet. 
  4. Once it's set, carefully flip. 
  5. Top with peppers, onions, mushrooms, 1/2 of the cheddar cheese, 1/2 of the tomato sauce and a sprinkle of the crushed peppers if using. 
  6. Fold over and let the cheese melt. Slide onto a plate and cover while you make the 2nd omelet. Top with scallions. 

This recipe makes 2 servings at 0 points each on the Weight Watchers Freestyle Program. 

I served mine with some Brown N Serve Turkey Sausage. 


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