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| INGREDIENTS |
| 1 (6 oz) |
medium potato, peeled |
| 2 tbsp |
white onion, chopped |
| 4 tbsp |
mushrooms, sliced |
| 4 tsp |
jalapeno pepper, chopped |
| 1 ½ c |
egg substitute |
| 2 tbsp |
2% shredded cheddar cheese |
| |
Cooking Spray |
|
|
|
| RECIPE |
- Boil potato until tender, cool and dice, set aside.
- Spray sauté pan with cooking spray, sauté onions, mushrooms and peppers until tender.
- Beat egg whites with whisk and gently mix in vegetables.
- Using same pan, wipe clean and spray with cooking spray.
- Heat pan over medium heat, pour egg and vegetable mixture into pan allow to cook until they become firm.
- Add cheese on top, fold and continue to cook until firm all the way through.
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|
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| SERVING SUGGESTION |
SERVING SIZE:
¼ omelet
NUMBER OF SERVINGS:
4
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|
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| NUTRITION FACTS |
| |
| Calories |
95 |
|
| Total Fat |
3 |
g |
|
| Saturated Fat |
1.75 |
g |
|
|
|
| Sodium |
168 mg |
|
| Total Carbohydrates |
11 g |
|
| Fiber |
1 g |
|
| Protein |
11 g |
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