How To make Low Fat Breakfast Omelet
Ingredients
1/3
cup
mushrooms, sliced
1/4
cup
green onions, chopped
1/4
cup
bell peppers, chopped
1/3
cup
tomatoes, chopped
1/4
teaspoon
basil, dried leaves
1/8
teaspoon
salt
1/8
teaspoon
pepper
8
oz
egg product, fat free
1/4
cup
milk, skim
1
tablespoon
margarine, fat free
1/2
cup
cheese, shredded, fat free
3
oz
ham, low-fat, cooked
Directions:
Spray non stick skillet with non stick cooking spray and heat over medium heat. Add all vegetables, cook & stir for 2-3 minutes or until tender. Add basil and ham, cook 1-2 minutes or until hot. Remove from skillet and set aside.
In small bowl combine egg product, milk, margarine, salt and pepper. Spray skillet with non stick spray, pour mixture into skillet. Cook until bottom is set, with spatula turn over. Spoon ham-vegetable mixture & cheese on half of omelet; fold other half over top. Do not over cook, omelet should be moist.
Serve immediately ( yield 2 omelets).
Tips: If you do not have egg beaters, may use 5 egg whites and 1 egg yolk (fat increases to 4 grams/half recipe or 1 omelet.)
May use 98% fat free or the lowest fat lunch meat available in package, or have deli slice ham approximately 1/8 inch thick for chopped ham.
Per Serving Calories 188 Fat 1.5 grams
How To make Low Fat Breakfast Omelet's Videos
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#Omelet #CookingTips #Eggs
Add water for extra-fluffy eggs | 0:00
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Egg White Omelet- Martha Stewart
It’s easy to kick-start your day with this healthy and flavorful egg white omelet recipe.
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