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Spanish Omelet Turnovers

Yield 4 servings.
These superquick turnovers are filled with egg substitute, cheese, and tomato. They come together in a little over 15 minutes and make a satisfying breakfast.

Ingredients

  • 1 (11-ounce) package refrigerated crusty French loaf dough
  • 1 cup frozen egg substitute, thawed
  • 2 tablespoons 1% low-fat milk
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon salt
  • Olive oil-flavored vegetable cooking spray
  • 1/2 cup sliced fresh mushrooms
  • 1/4 cup chopped green pepper
  • 1/4 cup (1 ounce) shredded reduced-fat sharp Cheddar cheese
  • 1/2 teaspoon cracked black pepper
  • 4 (1/8-inch-thick) slices tomato, cut in half

Nutrition Information

  • calories 255
  • caloriesfromfat 11 %
  • fat 3.1 g
  • satfat 1.2 g
  • monofat 0.9 g
  • polyfat 0.6 g
  • protein 16.4 g
  • carbohydrate 39 g
  • fiber 0.0 g
  • cholesterol 5 mg
  • iron 0.0 mg
  • sodium 684 mg
  • calcium 0.0 mg

How to Make It

  1. Unroll dough into a 13- x 12-inch rectangle; cut into 4 rectangles. Set aside.

  2. Combine egg substitute and next 3 ingredients; stir well with a wire whisk.

  3. Coat a small nonstick skillet with cooking spray; place over medium-high heat until hot. Add mushrooms and green pepper; saute until tender. Add egg substitute mixture; cook over medium heat until mixture is firm but still moist, stirring occasionally.

  4. Spoon one-fourth of egg substitute mixtureevenly over half of each rectangle; sprinkle evenly with cheese and cracked pepper. Top each with a tomato slice. Fold rectangles in half over mixture; press edges together with a fork. Coat with cooking spray. Place turnovers on a baking sheet coated with cooking spray. Bake at 375° for 15 minutes or until golden. Serve immediately.

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