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.

Recipe by Oxmoor House January 1999

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Recipe Summary

total:
14 mins
Yield:
2 servings.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Coat a 10-inch nonstick skillet with cooking spray; place over medium heat until hot. Add peppers and onions; cook 4 minutes, stirring occasionally.

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  • 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.

Source

Cooking Light 5-Ingredient 15-Minute Cookbook

Nutrition Facts

159 calories; calories from fat 33%; fat 5.9g; saturated fat 3.2g; mono fat 0g; poly fat 0g; protein 20.7g; carbohydrates 5.3g; fiber 0.7g; cholesterol 19mg; iron 0mg; sodium 680mg; calcium 0mg.
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