| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Dairy |
|
Sandwiches |
4 |
Servings |
INGREDIENTS
| 4 |
|
Egg whites, lightly beaten |
| 2 |
|
Eggs, lightly beaten |
| 2 |
tb |
Water |
| 1/2 |
ts |
Dried whole basil |
| 1/8 |
ts |
Salt |
| 1/4 |
ts |
Hot pepper sauce |
|
|
Vegetable cooking spray |
| 1 |
c |
Sliced fresh mushrooms |
| 1/2 |
c |
Thinly sliced green onions |
| 1/2 |
c |
Shredded reduced-fat Monterey Jack cheese, (2 ounces) |
| 2 |
|
Pita bread rounds, (6-inch) cut in half |
| 8 |
sl |
Unpeeled tomato, (1/4-inch-thick) (1 medium) |
INSTRUCTIONS
Combine first 6 ingredients in a bowl; stir well, and set aside.
Coat a nonstick skillet with cooking spray; place over medium heat until
hot. Add mushrooms and green onions; saute 2 minutes. Increase heat to
medium-high, and add egg mixture; cook 2 minutes. Cover and cook an
additional minute or until center is set. Remove from heat; top with
cheese.
Loosen omelet with a spatula; fold in half. Yield: 4 servings (serving
size: 1 pita half).
Per serving: 239 Calories; 8g Fat (28% calories from fat); 15g Protein; 30g
Carbohydrate; 103mg Cholesterol; 407mg Sodium
NOTES : To serve, slide omelet onto serving plate; cut into four portions.
Line each pita half with 2 tomato slices; place one omelet portion into
each half.
Recipe by: Cooking Light, Mar/Apr 1993, page 120
Posted to MC-Recipe Digest V1 #410 by igor@digex.net on Jan 28, 1997.
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