Mushroom and Tomato Omelette
Dec 30, 2006 10:14:52 GMT -8
Post by jjg on Dec 30, 2006 10:14:52 GMT -8
Mushroom and Tomato Omelette
An omelette has to be the most elegant and satisfying way to serve breakfast eggs. It becomes the star of any leisurely weekend breakfast. This simple recipe serves two, but can be halved for a single serving.
Preparation time: 10 minutes
Cooking time: 5 minutes
1 tsp soft margarine or butter
3 sliced mushrooms
1 sliced green onion
1/2 medium tomato, chopped
2 eggs, beaten
2 Pinch each salt and pepper
In non-stick skillet, melt margarine on medium-high heat. Add mushrooms, onion and tomato; cook until softened, stirring frequently. Add eggs, salt and pepper. Cook on medium heat for two minutes or until eggs are set.
Makes 2 servings.
Each serving: 1/2 omelette
Choices per serving
1 meat and alternatives choice
1 fats choice
Nutritional analysis per serving
3 g carbohydrate
1 g fiber
7 g protein
7 g total fat
2 g saturated fat
321 mg sodium
105 calories
Best of Choice Menus: Meal Planning and Recipes for Diabetes and Healthy Living, Marjorie Hollands and Margaret Howard, 2004
An omelette has to be the most elegant and satisfying way to serve breakfast eggs. It becomes the star of any leisurely weekend breakfast. This simple recipe serves two, but can be halved for a single serving.
Preparation time: 10 minutes
Cooking time: 5 minutes
1 tsp soft margarine or butter
3 sliced mushrooms
1 sliced green onion
1/2 medium tomato, chopped
2 eggs, beaten
2 Pinch each salt and pepper
In non-stick skillet, melt margarine on medium-high heat. Add mushrooms, onion and tomato; cook until softened, stirring frequently. Add eggs, salt and pepper. Cook on medium heat for two minutes or until eggs are set.
Makes 2 servings.
Each serving: 1/2 omelette
Choices per serving
1 meat and alternatives choice
1 fats choice
Nutritional analysis per serving
3 g carbohydrate
1 g fiber
7 g protein
7 g total fat
2 g saturated fat
321 mg sodium
105 calories
Best of Choice Menus: Meal Planning and Recipes for Diabetes and Healthy Living, Marjorie Hollands and Margaret Howard, 2004