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Light Lemony Omelet

Low Fat Recipe

You feel great after eating this Light Lemony Omelet because you will not feel too full or too stuffed. It is the egg whites and egg substitute that make the difference.

Light Lemony Omelet

Ingredients

Cook the omelet:
1 10-oz. package frozen chopped broccoli, thawed
2 lemons (for grated zest)
8 ounces liquid egg substitute
4 large egg whites
1/4 teaspoon cream of tartar
Salt and black pepper to taste
2 teaspoons> olive oil
1/4 cup grated Parmesan cheese

Recipe Directions

Before You Start: Thaw the broccoli in the microwave oven according to the directions on the package.

Preheat the oven to 375-degrees. Thaw the broccoli in the microwave oven according to the directions on the package.

Grate the zest of both lemons. If using whole eggs, break them into a medium bowl and beat lightly until combined.

In a large bowl, combine the egg whites and cream of tartar. Beat with an electric mixer on high speed until stiff peaks form when the beaters are lifted. With a large rubber spatula, gently fold in the beaten whole eggs (or egg substitute), lemon zest, and salt and pepper until well blended.

In a medium nonstick ovenproof skillet, heat the oil over high heat. Pour in the egg mixture, reduce the heat to medium, and cook about 3 to 5 minutes, or until the underside is slightly brown. Transfer the skillet to the oven and bake for 5 minutes.

Remove the skillet from the oven, spoon the broccoli over the omelet, and return the pan to the oven. Cook for 2 minutes longer, or until the eggs are set. Remove the pan from the oven and sprinkle the top with the grated Parmesan. Loosen the edges of the omelet with a rubber spatula and slide the omelet onto a large serving platter.

Step 2: Microwave the new potatoes with garlic-herb cheese

New Potatoes

What You Need:
1-1/4 pounds medium thin-skinned new potatoes
Salt and pepper to taste
Garlic-and-herb-flavored Rondele cheese for serving

Scrub the potatoes and pierce each one several times with a skewer or a fork.

Place the potatoes in the microwave oven and microwave on High, turning over halfway, until tender, 4 to 6 minutes.

Remove from the oven and let stand until serving time.

Step 3: Toast the Challah

Challah Bread 1 loaf challah bread
Butter, softened
Jam for serving

Thinly slice the challah.

Toast the slices in a toaster until lightly colored. Transfer the slices to a napkin-lined basket and place on the table with the butter and the jam.

Step 4: Make the Melon Frappes

4 cups cut-up very ripe honeydew melon
4 tablespoons Midori melon liqueur or orange juice
2 cups ice
1 tablespoon sugar
Juice of 1 lemon
Fresh mint leaves (optional)

In a blender, combine the melon, liqueur or orange juice, ice, sugar and lemon juice. Blend on high until smooth. Pour into stemmed glasses and garnish each with fresh mint, if desired.

Step 5: Serve

Cut the omelet into 4 equal wedges and place each on a plate.

Add a serving of potatoes to each plate, season with salt and pepper, and place a dollop of Rondele on top. If desired, serve the frappes with the meal, or reserve them for dessert.

Recipe Note

Egg whites come already separated and pasteurized in cartons in the dairy section of your supermarket. Pasteurized whites have been cooked slightly to remove any bacteria.

Nutrition Information

Recipe makes 4 servings
Calories:: 150; Protein: 14g; Carbohydrate: 7g; Total Fat: 8g; Sat Fat: 2g; Cholesterol: 219mg; Sodium: 232mg; Fiber: 2g

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