| |
| INGREDIENTS |
|
2
|
eggs
|
|
2 tbsp.
|
skim milk
|
|
1 tbsp.
|
chopped onion
|
|
2 tbsp.
|
diced red tomato
|
|
1 tbsp.
|
cheddar cheese
|
|
|
|
| RECIPE |
- Spray skillet with nonfat cooking spray.
- Heat the skillet on low heat.
- Whisk eggs and milk until they start to foam, approximately 3 minutes.
- Pour the beaten eggs into the pan. Cover the pan.
- Cook over medium
low heat for about 4
minutes, until
bottom is golden
brown and top of
eggs are set.
- Sprinkle cheese, onions and tomato over the top.
- Fold omelet in half with spatula.
- Cook for about 1 more minute.
- Remove from skillet and serve.
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
1
NUMBER OF SERVINGS:
1
|
|
|
| NUTRITION FACTS |
| |
| Calories |
195 |
|
| Total Fat |
12 g |
|
| Sodium |
187 mg |
|
| Total Carbohydrates |
4 g |
|
| Fiber |
0 g |
|
| Protein |
16 g |
|
|
|
