BREAKFAST
MUSHROOM-HAM-CHEESE-OMELET
1 once fat-free ham
1/3 cup sliced mushrooms
1/2 cup egg substitute
2 large egg whites
2 tsp. skim milk
1/8 tsp. pepper
1/4 cup fat-free finely shredded Cheddar cheese
1 tb sp. chopped Italian parsley |
 |
Lightly spray 8-inch nonstick skillet or omelet pan with nonfat cooking
spray and heat over medium-high heat. Add ham and mushrooms to skillet
and cook, stirring frequently, 3-4 minutes, until lightly browned. Remove
from skillet and set aside. Remove skillet from heat and respray with cooking
spray.
Combine egg substitute, egg whites, milk and pepper in a medium bowl
and mix until blended smooth. Place skillet over medium-high heat; pour
egg mixture into skillet and cook, without stirring, 2-3 minutes, until
eggs are set around the edges. Carefully lift the omelet and let the
uncooked eggs flow to the bottom of the skillet; continue cooking, without
stirring, until eggs are set.
Sprinkle ham, mushrooms and cheese over half the omelet. Fold omelet
in half, and cook until cheese is melted and eggs are cooked through.
Slide onto the plate and sprinkle with parsley. |
