| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Vegetables |
|
Egg-bkf, Cheese-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
A Message from our Provider:
“Either Jesus pays or you do”