Western Omelet
Dec 9, 2006 17:47:11 GMT -8
Post by jjg on Dec 9, 2006 17:47:11 GMT -8
Western Omelet
1/2 cup finely chopped red or green bell pepper
1/3 cup cubed cooked potato
2 slices turkey bacon, diced
1/4 teaspoon dried oregano leaves
2 teaspoons diet margarine, divided
1 cup egg substitute
fresh oregano sprig for garnish
In 8-inch nonstick skillet, over medium heat, saute bell pepper, potato, turkey bacon and dried oregano in 1 teaspoon margarine until tender. Remove from skillet; keep warm.
In same skillet, over medium heat, melt remaining margarine. Pour egg substitute into skillet. Cook, lifting edges to allow uncooked portion to flow underneath.
When almost set, spoon vegetable mixture over half of omelet. Fold other half over vegetable mixture; slide onto serving plate. Garnish with fresh oregano.
Makes 2 servings
Nutrients per serving: Calories: 166
Calories from fat 30%
Total fat 6g
Saturated fat 1g
Protein 15g
Carbohydrate 14g
Cholestrol 10mg
Sodium 423mg
Fiber 2g
Dietary exchanges: 1 starch, 2 lean meat
Note: for frittata, saute vegetables, turkey bacon and dried oregano in 2 teaspoons margarine. Pour egg substitute evenly into skillet over vegetable mixture. Cook without stirring for 4 to 5 minutes or until cooked on bottom and almost set on top. Carefully turn frittata; cook for 1 to 2 minutes more or until done.
Slide onto platter; cut into wedges and serve.
1/2 cup finely chopped red or green bell pepper
1/3 cup cubed cooked potato
2 slices turkey bacon, diced
1/4 teaspoon dried oregano leaves
2 teaspoons diet margarine, divided
1 cup egg substitute
fresh oregano sprig for garnish
In 8-inch nonstick skillet, over medium heat, saute bell pepper, potato, turkey bacon and dried oregano in 1 teaspoon margarine until tender. Remove from skillet; keep warm.
In same skillet, over medium heat, melt remaining margarine. Pour egg substitute into skillet. Cook, lifting edges to allow uncooked portion to flow underneath.
When almost set, spoon vegetable mixture over half of omelet. Fold other half over vegetable mixture; slide onto serving plate. Garnish with fresh oregano.
Makes 2 servings
Nutrients per serving: Calories: 166
Calories from fat 30%
Total fat 6g
Saturated fat 1g
Protein 15g
Carbohydrate 14g
Cholestrol 10mg
Sodium 423mg
Fiber 2g
Dietary exchanges: 1 starch, 2 lean meat
Note: for frittata, saute vegetables, turkey bacon and dried oregano in 2 teaspoons margarine. Pour egg substitute evenly into skillet over vegetable mixture. Cook without stirring for 4 to 5 minutes or until cooked on bottom and almost set on top. Carefully turn frittata; cook for 1 to 2 minutes more or until done.
Slide onto platter; cut into wedges and serve.