garden omelet
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| 1 small | tomato, seeded and chopped |
| 1 small | zucchini, chopped |
| 1 small | yellow squash, chopped |
| 1/4 cup | chopped onion |
| 1/4 cup | chopped green bell pepper |
| 1/4 cup | sliced fresh mushrooms |
| | vegetable cooking spray |
| 1 cup | egg substitute |
| 1 to 2 tsp | hot sauce |
| 1/4 tsp | salt |
| 2 oz. | reduced-fat sharp cheddar cheese, shredded |
| 1 Tbsp | chopped fresh parsley |
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| saute first 6 ingredients in a 10-inch nonstick skillet coated with |
| cooking spray over medium-high heat 9 minutes or until liquid evaporates; |
| remove from skillet, and set aside. wipe skillet clean. |
| whisk together egg substitute, hot sauce, and salt; pour into skillet |
| coated with cooking spray. as mixture starts to cook, gently lift edges |
| with a spatula, and tilt pan so uncooked portion flows underneath. |
| spoon vegetables onto egg, and sprinkle with shredded cheese. fold in |
| half, and transfer to a serving plate; sprinkle with chopped parsley. |
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| yield: makes 2 servings |
| calories 191; fat 5.9g ; sodium 707mg; cholesterol 18mg |
| southern living |
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| (ID: 74129) Mirror: rec.food.recipes: Fri, May 27, 2005 |