Garden Omelet
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1/2 cup zucchini grated1/2 cup sliced mushrooms1 medium tomato, chopped1/4 tsp thyme3/4 cup fat free egg substitute1 large egg2 tsp chopped chives1/4 cup low-fat cottage cheese
1. Mist a nonstick skillet with nonstick cooking spray. Heat the skillet over medium-high heat for 2 minutes. saute the zucchini and mushrooms in hot skillet until tender (5 minutes). Add tomato and thyme and heat through for 1 minute. Remove vegetables to a bowl and set aside. Lightly beat egg whites, cottage cheese and whole egg in a small bowl. Add the egg mixture to the hot skillet. stir with a rubber spatula, lifting cooked eggs to allow liquid eggs to flow underneath. Continue until eggs are almost set and lightly browned on the bottom. Place cooked vegetables on half of the omelet and gently fold over. Tip onto a serving plate. Sprinkle with chives, if desired. Season to taste with pepper. Serves 1.
Number of Servings: 1
Recipe submitted by SparkPeople user LARALANA.
Number of Servings: 1
Recipe submitted by SparkPeople user LARALANA.
Nutritional Info Amount Per Serving
- Calories: 256.4
- Total Fat: 6.2 g
- Cholesterol: 216.6 mg
- Sodium: 653.2 mg
- Total Carbs: 14.5 g
- Dietary Fiber: 3.5 g
- Protein: 34.1 g
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