Recipe
Author
Hy-Vee Seasons Magazine
Save Options
Servings and Ingredients
Ingredients
Serves 2
| Quantity | Ingredient | Add |
|---|---|---|
| 2 Hy-Vee large eggs | ||
| 2 tbsp. water | ||
| 1 tsp. chopped fresh chives | ||
| 1 tsp. chopped parsley | ||
| ⅛ tsp. Hy-Vee salt | ||
| ⅛ tsp. Hy-Vee black pepper | ||
| 1 tsp. Hy-Vee canola oil | ||
| 1 (10-inch) spinach tortilla | ||
| 3 tbsp. Hy-Vee 2% milk shredded cheddar cheese |
Directions
- In a small bowl, whisk eggs, water, chives, parsley, salt and pepper. In a 10-inch non-stick skillet, heat oil over medium heat. Add egg mixture and cook until eggs just begin to set, about 1 minutes. Using a heatproof spatula, gently stir eggs around the skillet, letting any uncooked egg run onto bottom of skillet. When cooked through, place omelet on tortilla. Sprinkle with cheese. Roll up tortilla and cut in half to serve.
Nutrition facts
Servings
220 Calories per serving
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 195mg
- Sodium: 500mg
- Total Carbohydrates: 17g
- Protein: 11g
Daily Values
0%
Vitamin A 10%
0%
Vitamin C 2%
0%
Iron 10%
0%
Calcium 15%
Recipe Source:
Hy-Vee Seasons Health 2014.