Spray small non-stick
skillet with cooking spray; heat over medium heat. Add peppers, potato,
bacon and dried oregano; cook 4 minutes, or until vegetables are crisp-tender,
stirring frequently. Remove from skillet; cover to keep warm.
Spoon vegetable mixture onto half of omelet; fold omelet in half. Slide onto serving plate. Garnish with fresh oregano, if desired.
Per Serving: 129 Calories; 2g Fat (16.0% calories from fat); 1g Saturated Fat; 17g Protein; 10g Carbohydrate; 1g Dietary Fiber; 15mg Cholesterol; 589mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fat.
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