| 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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