Vegetable Omelet
Serve with different vegetables of your choice.

Servings: 2

• Cooking Oil Spray
• 1/3 cup sliced zucchini
• 1/3 cup green, yellow or orange bell pepper strips
• 1/3 cup red bell pepper strips
• 1/4 cup sliced fresh button mushrooms
• 1/4 cup small broccoli florets
• 1 teaspoon dried Italian seasoning
• 1 cup (8 ounces) egg substitute made from egg whites

Spray small nonstick skillet with cooking spray; heat over medium heat. Add zucchini, peppers, mushrooms, broccoli and Italian seasoning; mix well. Cook 4 minutes, or until vegetables are crisp-tender, stirring frequently. Remove from skillet; cover to keep warm.

Pour egg substitute into skillet; cook over medium heat 7 minutes, or until almost set in center, carefully pushing cooked eggs to center of skillet with spatula and tilting skillet as necessary to allow uncooked portion to flow underneath.

Spoon vegetable mixture onto half of omelet; fold omelet in half. Slide onto serving plate.

Per Serving: 73 Calories; trace Fat (2.8% calories from fat); trace Saturated Fat; 11g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 175mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fat.

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