Spinach And Mushroom Omelette Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
3/4 cup: Fat free egg subsitute,
2 tbsp: Sliced fresh mushrooms,
1/8 tsp: Pepper,
1 Slice: turkey bacon,
3 tbsp: Nonfat cheddar cheese,
Ground paprika,
1/4 cup: Packed chopped fresh spinach,
Directions:
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 Okeefe Date: 31 Jan 97 Low-Fat Echo
Source from luhu.jp
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 Okeefe Date: 31 Jan 97 Low-Fat Echo
Source from luhu.jp