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Yield: Serves 2. 1 cup per serving.
Recipes
Garden Omelet
| Nutrition Information | |
| Calories: | 91 |
| Total Fat: | 1.5g |
| Saturated Fat: | 0.5g |
| Trans Fat: | 0g |
| Cholesterol: | 2mg |
| Sodium: | 232mg |
| Carbohydrates: | 6.5g |
| Dietary Fiber: | 1.3g |
| Sugars: | 2.7g |
| Protein: | 13g |
| Vitamin A: | 401.9iu (8%) |
| Vitamin C: | 13mg (21%) |
| Calcium: | 51mg (5%) |
| Iron: | 0.6mg (3%) |
Butter-flavored cooking spray
1/2 cup sliced mushrooms
1/2 cup chopped fresh tomato
1/4 cup chopped onion
6 egg whites
1 tsp Dijon mustard
1 tsp tarragon
1/4 tsp garlic powder
1/8 tsp white pepper
1 Tbsp reduced-fat grated Parmesan cheese
Spray a large nonstick skillet with butter-flavored spray and heat over medium-high heat. Brown mushrooms, tomato and onion in the butter spray.
In a large bowl, beat the rest of the ingredients until foamy. Pour over the browned vegetables and cook over medium heat until puffy and light brown on the bottom, about 5 minutes. Fold the omelet in half and place a lid over the skillet for 5 minutes until the omelet is done. Divide in half and enjoy!
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