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 of egg substitute 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.
Recipe makes one Italian Omelet.
Nutritional information per serving:
Total fat: 6g
Saturated fat: 4g
Dietary fiber: 1g
Dietary Exchanges: 2-1/2 Lean Meat, 1 Vegetable, 1 Fat