Mushroom and Bell Pepper Omelet with Fontina
You can use 1 cup egg substitute in place of 4 of the eggs, which cuts about 45 calories and 5 grams of fat per serving. If your vegetable mixture leaves some liquid in the pan, wipe it dry with a paper towel before adding the egg mixture.
Recipe by Cooking Light March 2004
Credit: Becky Luigart-Stayner; Lydia DeGaris-Pursell
272 calories; calories from fat 59%; fat 17.7g; saturated fat 7.3g; mono fat 6.5g; poly fat 1.8g; protein 19.4g; carbohydrates 7.1g; fiber 1.3g; cholesterol 448mg; iron 2.4mg; sodium 576mg; calcium 145mg.