VEGGIE
EGG WHITE OMELET
|
Ingredients |
5
egg whites
½ approx. one yolk or
3/4 cup fat-free egg substitute
¼ cup green pepper,
chopped
1/8 cup onion, chopped
1 whole mushroom, sliced
¼
tomato, chopped
|
Coat skillet with nonstick cooking spray and preheat over medium heat.
Place the egg substitute or egg whites (make sure they are well mixed)
in the skillet. Let the eggs cook without stirring for approximately 1½
-2 minutes. Lift the
edges of the omelet with a spatula, and allow the uncooked egg to flow
below the cooked portion. Cook for another 1-2 minutes. Add
vegetables on one half of the omelet. Fold the other half over the
filling, and cook for 1-3 minutes. Sprinkle with Seasoning.
| Nutritional Analysis Per Serving: |
|
Calories
|
175 |
|
Cholesterol
|
45
mg |
|
Protein
|
20
g |
|
Fiber
|
2.5
g |
|
Fat
|
2
g |
|
Sodium
|
400
mg |
|
Carbohydrate
|
22
g |
|
Calories from Fat
|
25% |
|