This low-fat omelet recipe features egg substitute and reduced-fat cheese and gets its color from chopped onion and red, orange and green bell peppers.
1/4 cup chopped sweet red pepper
1/4 cup chopped green or sweet orange pepper
1/4 cup sliced green onions
1 cup fat-free egg substitute
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup (2 ounces) shredded reduced-fat Cheddar cheese
How to Make It
Coat a 10-inch nonstick skillet with cooking spray; place over medium heat until hot. Add peppers and onions; cook 4 minutes, stirring occasionally.
Pour egg substitute into skillet; sprinkle with salt and pepper. Cook, without stirring, 2 to 3 minutes or until golden brown on bottom. Sprinkle with cheese. Loosen omelet with a spatula; fold in half. Cook 2 additional minutes or until egg mixture is set and cheese begins to melt. Cut omelet in half. Slide halves onto serving plates.
Cooking Light 5-Ingredient 15-Minute Cookbook
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