Italian Omelet
3/4 cup egg substitute
1 tablespoon chopped fresh basil
1 roma tomato, diced
1 ounce crumpled feta cheese
Spray a large nonstick skillet with cooking spray and heat over medium-low heat. Add egg substitute and cook over medium-low heat. Gently lift cooked edges and tilt the pan to allow liquid egg substitute to flow under cooked portion. Continue this until all liquid portion of egg is gone. Gently flip cooked egg with wide spatula and place basil, diced tomatoes and feta cheese over half of the omelet. Fold omelet over and heat through.
Makes 1 serving
Serving Size: 1 omelet
Nutrients per serving:
Calories: 176
Total fat: 6 grams (33% of calories)
Saturated fat: 4 gram
Cholesterol: 25 mg
Sodium: 583 mg
Carbohydrate: 10 grams (22% of calories)
Protein: 19 grams (44% of calories)
Dietary fiber: 1 gram
3/4 cup egg substitute
1 tablespoon chopped fresh basil
1 roma tomato, diced
1 ounce crumpled feta cheese
Spray a large nonstick skillet with cooking spray and heat over medium-low heat. Add egg substitute and cook over medium-low heat. Gently lift cooked edges and tilt the pan to allow liquid egg substitute to flow under cooked portion. Continue this until all liquid portion of egg is gone. Gently flip cooked egg with wide spatula and place basil, diced tomatoes and feta cheese over half of the omelet. Fold omelet over and heat through.
Makes 1 serving
Serving Size: 1 omelet
Nutrients per serving:
Calories: 176
Total fat: 6 grams (33% of calories)
Saturated fat: 4 gram
Cholesterol: 25 mg
Sodium: 583 mg
Carbohydrate: 10 grams (22% of calories)
Protein: 19 grams (44% of calories)
Dietary fiber: 1 gram
