¼ c. chopped tomato
½ c. (1 oz shredded part-skim mozzarella cheese
¼ tsp. dried basil leaved
¼ tsp. dried oregano leaves
1 tsp. margarine
1 cup cholesterol-free egg substitute
Chopped fresh parsley, for garnish
In small bowl, combine tomato, cheese, basil and oregano; set aside.
In 8-inch nonstick skillet, over medium heat, melt margarine. Pour
egg substitute into skillet. Cook, lifting edges to allow uncooked
portion to flow underneath.
When almost set, spoon tomato mixture over half of omelette. Fold
other half over tomato mixture; cover and continue to cook for 1-2
Slide onto serving plate. Garnish with parsley.
Servings Per Recipe:
2 (2 lean meat)
Calories: 116 Cholesterol: 4 gms Total
Fat: 4 gms Protein: 16 gms