Western Omelet
Serve with whole wheat toast.

Servings: 2

• Cooking Oil Spray
• 1/2 cup finely chopped red bell pepper
• 1/3 cup cubed cooked potato
• 1/4 cup Canadian bacon, chopped
• 1 teaspoon chopped fresh oregano leaves
• 1 cup (8 ounces) egg substitute made from egg whites

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.

Pour egg substitue 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. 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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