ITALIAN OMELET
1/4 cup chopped tomato
1 teaspoon margarine
1/4 cup (1 ounce) shredded part-skim mozzarella cheese
1 cup EGG BEATERS
1/4 teaspoon dried basil leaves
Chopped fresh parsley, for garnish
1/4 teaspoon dried oregano leaves
In small bowl, combine tomato, cheese, basil and oregano; set aside.
In 8-inch nonstick skillet, over medium heat, melt margarine.
Pour Egg Beaters into skillet. Cook, lifting edges to allow uncooked portion to flow underneath.
When almost set, spoon tomato mixture over half of omelet.
Fold other half over tomato mixture; cover and continue to cook for 1 to 2 minutes.
Slide onto serving plate.
Garnish with parsley.
Makes 2 servings
Nutrition information per serving:
Calories 119 Total Fat 4 g Sodium 286 mg
Cholesterol 8 mg Saturated Fat 2 g Dietary Fiber 0 g
No comments:
Post a Comment