| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Meats | 2 | Servings | |
INGREDIENTS
| 2 | ts | Reduced-calorie margarine, divided |
| 1 | c | Chopped onion |
| 1/2 | c | Coarsely chopped red bell pepper |
| 1/2 | c | Coarsely chopped green bell pepper |
| 1/3 | c | Diced low-salt reduced-fat ham |
| 4 | Egg whites | |
| 2 | Eggs | |
| 1/4 | ts | Salt |
INSTRUCTIONS
Melt 1 teaspoon of reduced-calorie margarine in a medium nonstick skillet over medium-high heat. Add the onion and bell peppers; saute for 7 minutes or until tender. Add diced ham, and saute 1 minute. Remove from heat; set onion mixture aside. Combine the egg whites, eggs, and salt in a medium bowl; stir well with a wire whisk. Melt 1/2 teaspoon margarine in a small nonstick skillet over medium heat. Add 1/2 cup of onion mixture, spreading over bottom of skillet. Pour half of egg mixture into skillet, and top with 1/2 cup onion mixture (do not stir). Cover, reduce heat to medium-low, and cook for 10 minutes or until the center is set. Loosen the omelet with a spatula, and fold in half. Slide omelet onto an individual plate; set aside, and keep warm. Repeat the procedure with remaining 1/2 teaspoon margarine, onion mixture, and egg mixture. Yield: 2 servings (serving size: 1 omelet). Per serving: 187 Calories; 8g Fat (36% calories from fat); 18g Protein; 11g Carbohydrate; 192mg Cholesterol; 813mg Sodium Recipe by: Cooking Light, Jul/Aug 1995, page 106 Posted to MC-Recipe Digest V1 #427 by igor@digex.net on Jan 28, 1997.
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