Cheddar-Veggie Egg Envelopes

35 4 servings, 1 envelope (135 g) each
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4 servings, 1 envelope (135 g) each

Kick-start the morning with a better-for-you egg dish. It's everything an omelette should be and more, with sautéed veggies and cheese for a little extra yum in the a.m.

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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 1/3 cup eggs; tilt skillet to evenly cover bottom with eggs. Cover; cook 1 to 2 min. or until eggs are set. Slide omelette onto plate. Repeat with remaining eggs to make a total of 4 omelettes. Cover to keep warm until ready to use.
  • Add spinach, mushrooms and tomatoes to skillet; cover. Cook on medium-low heat 5 min. or just until spinach is wilted.
  • Fold each omelette in half, then in half again to form triangle. Serve topped with vegetable mixture and cheese.

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, 1 envelope (135 g) each

Healthy Living

  • Healthy Living

Diet Exchange

  • 2 Meat & Alternatives

Nutrition Bonus

This recipe contains spinach, which is a good source of vitamin A.

Nutritional Information

Serving Size 4 servings, 1 envelope (135 g) each
Calories 140
% Daily Value
Total fat 8g
Saturated fat 3g
Cholesterol 195mg
Sodium 230mg
Carbohydrate 5g
Dietary fibre 2g
Sugars 2g
Protein 15g
Vitamin A 70 %DV
Vitamin C 30 %DV
Calcium 15 %DV
Iron 15 %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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