Mexican Tomato Omelet
Dec 9, 2006 17:29:09 GMT -8
Post by jjg on Dec 9, 2006 17:29:09 GMT -8
MEXICAN TOMATO OMELET
Tomato slices add color and flavor to this upside-down omelet.
Garnish it with fresh basil, serve it with salsa, and it really
reflects the Mexican cuisine's use of color. Recipe from Lean And Luscious, Revised & Updated, (c)1995 by Bobbie Hinman and Millie Snyder.
2 tsp vegetable oil
1 cup liquid egg substitute
1 tsp dried basil
1 tsp ground cumin
1/4 tsp garlic powder
Salt and pepper to taste
1 Tbsp grated Parmesan cheese
1 Tbsp skim milk
1 medium ripe tomato, sliced
Heat oil in an 8-inch nonstick skillet over medium heat. In a medium bowl, combine egg substitute with remaining ingredients, except tomato slices. Beat with a fork or wire whisk
until blended. Pour into hot skillet. Reduce heat to medium-low, cover skillet, and cook 5 minutes. Arrange tomato slices over eggs and continue to cook, covered, 5 minutes more, or until eggs are set enough to invert without breaking. Slide omelet out of pan onto a plate. Then, invert back into pan so that tomatoes are now on the bottom. Cook, uncovered, 1 minute, or until eggs are set. Invert onto serving plates, tomato-side up.
Makes 2 Servings.
Per Serving: 137 Cal; 6 g Total Fat; 7 g Carb; 2 mg Cholesterol;
259 mg Sodium; 14 g Protein; 1 g Fiber.
Exchanges: 2 Very Lean Meat; 1 Veg; 1 Fat.
Tomato slices add color and flavor to this upside-down omelet.
Garnish it with fresh basil, serve it with salsa, and it really
reflects the Mexican cuisine's use of color. Recipe from Lean And Luscious, Revised & Updated, (c)1995 by Bobbie Hinman and Millie Snyder.
2 tsp vegetable oil
1 cup liquid egg substitute
1 tsp dried basil
1 tsp ground cumin
1/4 tsp garlic powder
Salt and pepper to taste
1 Tbsp grated Parmesan cheese
1 Tbsp skim milk
1 medium ripe tomato, sliced
Heat oil in an 8-inch nonstick skillet over medium heat. In a medium bowl, combine egg substitute with remaining ingredients, except tomato slices. Beat with a fork or wire whisk
until blended. Pour into hot skillet. Reduce heat to medium-low, cover skillet, and cook 5 minutes. Arrange tomato slices over eggs and continue to cook, covered, 5 minutes more, or until eggs are set enough to invert without breaking. Slide omelet out of pan onto a plate. Then, invert back into pan so that tomatoes are now on the bottom. Cook, uncovered, 1 minute, or until eggs are set. Invert onto serving plates, tomato-side up.
Makes 2 Servings.
Per Serving: 137 Cal; 6 g Total Fat; 7 g Carb; 2 mg Cholesterol;
259 mg Sodium; 14 g Protein; 1 g Fiber.
Exchanges: 2 Very Lean Meat; 1 Veg; 1 Fat.