Good Luck Omelet
2 tsp. canola or olive oil
3 eggs
4 egg whites
Salt and freshly ground black pepper, to taste
1/2 green or red bell pepper, finely chopped
1/3 cup grated carrots
1/2 cup canned black eye peas, drained and rinsed
1 tbsp. minced fresh chives or green onions
1/4 tsp. dried rosemary
1/2 tsp. caraway seeds (optional)
2 to 3 tbsps. crumbled feta or Parmesan cheese
Beat the eggs and egg whites until they are completely combined.
In a 9 or 10-inch nonstick skillet, heat the oil over low heat.
Add the eggs, gently moving the pan to distribute them evenly. Sprinkle the eggs
with salt and pepper, to taste.
Cover and cook for 1 minute on low heat.
Sprinkle the bell pepper and carrots over the eggs.
Cover and cook for 1 minute.
Arrange the black eyed peas over the grated of carrots.
Cover and cook until the eggs are just barely firm.
Sprinkle it with chives or green onion, rosemary, caraway seeds (if using) and
feta or Parmesan cheese.
Gently loosen the edges of the omelet and slip it onto a plate or platter.
Slice into four wedges and serve immediately.
Makes 4 servings.
Per serving: 134 calories, 7 g total fat (2 g saturated fat), 7 g carbohydrates,
10 g protein, 2 g dietary fiber, 253 mg sodium.