Confetti Cheese Omelet
Vegetable cooking spray
1/4 cup chopped red bell pepper
1/4 cup chopped green or orange bell pepper
1/4 cup sliced green onions
1 cup egg substitute
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup (2 oz.) shredded reduced-fat Cheddar cheese
Heat a 10-inch nonstick skillet coated with cooking spray
over medium heat. Add peppers and green onions; cook 4
minutes, stirring occasionally.
Pour egg substitute into skillet; sprinkle with salt and
pepper. Cook, without stirring, 2 to 3 minutes or until
golden brown on bottom. Sprinkle with cheese. Loosen omelet
with a spatula; fold in half. Cook 2 additional minutes or
until egg mixture is set and cheese begins to melt. Slide
omelet onto a plate; cut in half.
Yield: 2 servings (serving size: ½ omelet)
Per serving: 6.5 g carbohydrate; 165 calories
(34% from fat); 6.1 g fat (4 g saturated fat); 20 g protein;
1.1 g fiber; 20 mg cholesterol; 2.3 mg iron; 786 mg sodium;
254 mg calcium
From: The Spirit of Christmas, book nineteen