| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables |
|
Cheese-bkf, Egg-bkf |
1 |
Servings |
INGREDIENTS
| 1 |
|
Whole egg |
| 2 |
|
Egg whites |
| 1 |
c |
Diced fresh vegetables, red |
|
|
pepper mushrooms |
|
|
onions |
|
|
etc |
| 1 |
oz |
Reduced-fat shredded cheese |
| 2 |
|
Garlic cloves, minced |
|
|
Vegetable cooking spray |
|
|
Chopped parsley, optional |
INSTRUCTIONS
Place egg and egg whites in mixing bowl. Dice vegetables and set
aside. Spray pan with vegetable spray. Saute garlic for 1 minute. Mix
eggs using a whisk or a fork. Pour eggs into pan over the garlic. Top
the eggs with the cup of diced vegetables and shredded cheese. Cook
over low heat until eggs are set. Turn half of the omelet over the
other half in the pan and continue cooking until the omelet is cooked
well throughout and the cheese has melted. Garnish plate with parsley
sprigs. Yield: 1 serving Calories per serving: 190 Nutrient
composition: 3 protein and 1 vegetable (Courtesy of "Weigh Less, Live
Longer" by Dr. Lou Aronne) Copyright, 1997, TV FOOD NETWORK, G.P., All
Rights Reserved Busted by Gail Shermeyer <4paws@netrax.net> on May 24,
1997 Recipe by: TVFN: RECIPE FOR HEALTH SHOW #RHE237 Posted to
MC-Recipe Digest V1 #642 by 4paws@netrax.net (Shermeyer-Gail) on Jun
09, 1997
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