| |
| INGREDIENTS |
| 2 |
small red skin potatoes |
| |
nonfat cooking spray |
| 1 tbsp. |
green peppers, diced |
| 1 tbsp. |
red peppers, diced |
| 1 tbsp. |
green chiles, drained and diced |
| ¼ cup |
mushroom slices |
| 1 |
green onion, chopped |
| ½ cup |
egg beaters |
| 1 |
large egg white |
| ¼ cup |
low fat shredded cheddar cheese |
| 2 tbsp. |
fat-free sour cream |
| ¼ cup |
tomatoes, diced |
|
|
|
| RECIPE |
- Boil potatoes until just fork tender, let cool. Cut into small cubes. Season with salt and pepper, if desired. Set aside.
- Spray 10” skillet with cooking spray and heat over medium heat.
- Sauté green and red peppers, chiles, mushrooms, green onions, and cubed potatoes for about 5 minutes or until just tender. Remove from heat.
- Spray another 10” skillet with cooking spray and heat over medium heat.
- While skillet is heating, whisk the egg beaters and egg whites together. Season with salt and pepper, if desired.
- Pour eggs into heated skillet and cook slowly. Push eggs to center of skillet to make a nice round circle.
- When eggs are set on bottom, flip (do not fold in half) and continue cooking until eggs are completely set. Transfer to serving plate.
- Sprinkle half of cheese onto eggs, top with vegetable mixture and then add remaining cheese.
- Garnish with sour cream and tomatoes.
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|
|
| SERVING SUGGESTION |
SERVING SIZE:
1 omelet
NUMBER OF SERVINGS:
1
|
|
|
| NUTRITION FACTS |
| |
| Calories |
190 |
|
| Total Fat |
1 g |
|
| Sodium |
420 mg |
|
| Total Carbohydrates |
20 g |
|
| Fiber |
2 g |
|
| Protein |
23 g |
|
|
|
