Italian Omelet Recipe
Just plain healthy recipe...
Only four ingredients create a satisfying, flavorful Italian omelet with egg substitute to keep fat and cholesterol at bay.
3/4 cup liquid 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.
Nutrition information per serving:
Yield: 1 serving
Calories: 176; Total Fat: 4g; Saturated fat: 4g; Cholesterol: 25mg; Carbohydrates: 10g; Protein: 19g; Fiber: 1g; Sodium: 583mg
Dietary Exchanges: 2-1/2 Lean Meat, 1 Vegetable, 1 Fat
Did you know?
A serving size of basil is much smaller than that of chocolate or berries. But if you love the taste of the herb at least you know you're helping yourself to an extra dose of antioxidants. They are of great benefit against ultraviolet light, radiation and car exhaust.
Recommended. For the best omelets ever, use good quality Nonstick Omelette Pans. Cook with little or no oils, butter or fats. The ultra smooth nonstick surface releases foods effortlessly, keeping your omelets in perfect shape.