Garden Variety Omelet
Prep time: 30 min
Filling:
¼ cup thinly sliced onion
¼ cup chopped red bell pepper
¼ cup chopped yellow or green bell pepper
¼ cup sliced zucchini, cut into quarters
¼ cup sliced fresh mushrooms
¼ teaspoon salt
dash pepper
Omelet:
4 eggs or 1 (8 oz) carton (1 cup) refrigerated egg substitute
1 tablespoon milk
Topping:
1 oz (1/4 cup) shredded Swiss cheese
2 tomato slices
2 fresh parsley sprigs
Spray 8 to 10-inch skillet with sloping sides with nonstick cooking
spray. Add all filling ingredients; cook over medium heat for 7 to 9
minutes or until tender, stirring occasionally. Remove mixture from
skillet; cover to keep warm. Let skillet cool 1 minute; wipe skillet
clean with paper towel.
In a small bowl, combine eggs and milk; blend well. Spray same
skillet with nonstick cooking spray; heat over medium heat. Pour egg
mixture into skillet. Cook without stirring, lifting edges
occasionally to allow uncooked egg mixture to flow to bottom of pan.
Cook 3 to 4 minutes or until mixture is set but top is still moist.
Spoon cooked vegetables over half of omelet; sprinkle with half of
the cheese. With pancake turner, loosen edge of omelet and fold over
vegetables. Sprinkle with remaining cheese. Cover; cook 1 minute.
Place tomato slices on top of omelet; garnish with parsley.
Yield: 2 servings
Nutrition information per serving: 220 calories (130 calories from
fat), 14 g fat (6 g saturated fat), 440 mg cholesterol, 440 mg
sodium, 6 g carbohydrate, 1 g fiber, 18 g protein
Dietary exchanges: 2 medium-fat meat, 1 vegetable, 1 fat
Pillsbury’s Cooking for Two Aug 1996