Teriyaki Asian Vegetable Omelet

Teriyaki Asian Vegetable Omelet

For a twist, use your favorite veggies to make a delicious breakfast-for-dinner recipe!

10 min. prep time
4 servings
141 Rating


1 (3.5-ounce) package (1 1/2 cups) shiitake mushrooms, stems trimmed, thinly sliced
1 cup fresh snow pea pods, trimmed, halved
1/3 cup chopped red bell pepper
1/3 cup sliced green onion
1/4 teaspoon salt
Finely chopped red bell pepper, if desired
Finely chopped green onions, if desired


Melt Sauté Express® squares in 10-inch nonstick skillet over medium heat; add mushrooms, snow peas and 1/3 cup red bell pepper. Cook 3-4 minutes or until softened. Add 1/3 cup green onions; cook 1 minute. Remove mixture to bowl; cover to keep warm.

Spray clean 10-inch nonstick pan with no-stick cooking spray.

Combine eggs and salt in bowl; beat with whisk. Pour 1/2 beaten eggs into skillet. Cook 30 seconds. Lift edge of eggs with spatula to allow uncooked portion to flow underneath. Continue cooking 2-3 minutes or until mixture is set. Place about half vegetable mixture down center of omelet; gently fold 1 side of omelet over filling. Repeat with remaining side. Carefully slide omelet onto serving plate. Repeat with remaining ingredients.

Sprinkle with chopped bell pepper and green onions, if desired.

Nutrition Facts (1 serving)

Calories: 250

Fat: 17g

Cholesterol: 390mg

Sodium: 580mg

Carbohydrates: 9g

Dietary Fiber: 2g

Protein: 14g

Recipe #16055©2013Land O'Lakes, Inc.

Recipe Comments & Reviews

These were tasty and easy! I substituted enoki mushrooms because that was what I had around, but they got a little slimy before the peppers and the pea pods were done. If I had it to do over again, I'd have followed the recipe and used shiitake, as I bet they would've held up better.

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