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Title: Spinach and Mushroom Omelette
Categories: Egg Breakfast Lowfat Mushroom
Yield: 1 Servings
| 3/4 | c | Fat free egg subsitute |
| 1/8 | ts | Pepper |
| 3 | tb | Nonfat cheddar cheese |
| 1/4 | c | Packed chopped fresh spinach |
| 2 | tb | Sliced fresh mushrooms |
| 1 | Slice turkey bacon | |
| Ground paprika |
Coat an 8 inch nonstick skillet with nonstick cooking spray, and preheat over medium low heat. Place the egg substiute in the skillet, and sprinkle with the pepper. Let the eggs cook without stirring for about 2 minutes or until set around the edges. Use a spatula to lift the edges of the omelette, and allow the uncooked egg to flow below the cooked portion. Cook for another minute or two, until eggs are almost set. Arrange first the cheese, then the spinach, the mushrooms, and if desired cooked and crumbled turkey bacon over half of the omelette. Fold the other half over the filling, and cook for another minute or two, or until the cheese is melted and eggs are completely set. Slide the omelette onto a plate, sprinkle with paprika and serve immediately.
Per serving: 125 calories, 4 mg cholesterol, 0.1 g fat, 0.5 g fiber, 25 g protein, 431 mg sodium
From "Secrets of Fat-Free Cooking" by S. Woodruff, RD
From: Barbara O'keefe Date: 31 Jan 97 Low-Fat Echo Ä
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