1/2 cup egg substitute
1-1/2 cup diced potatoes
1/4 cup finely chopped green bell peppers
1/4 cup finely chopped red peppers
1/4 cup finely chopped onions
1 teaspoon butter
Nonstick cooking spray
In an 8 inch nonstick skillet, over medium heat, saute potatoes, peppers and onions in 1-teaspoon light margarine until tender. Remove from skillet; keep warm.
In the same skillet, over medium heat, lightly spray skillet with nonstick cooking spray. Pour egg substitute into skillet. Cook, lifting edges to allow uncooked portion to flow underneath.
When almost set, spoon vegetable mixture over half of the omelet. Fold other half over vegetable mixture; slide onto serving plate.
Recipe makes 1 serving.
Variation: Western Omelet II
2 teaspoons butter
8 ounces egg substitute
1/2 cup diced cooked turkey breast
1/4 cup chopped green or red peppers
2 tablespoons chopped onions
In a skillet, over medium heat, cook turkey, onion and pepper in 1-teaspoon butter until tender. In an 8-inch nonstick skillet, over medium heat, melt 1-teaspoon margarine. Pour egg substitute into hot skillet. Cook, lifting edges to allow uncooked portion to flow to bottom. When almost set, spoon turkey mixture onto half the egg substitute, fold the other half over the top of filling. Slide onto serving dish. Serve immediately. Recipe makes two servings.
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