Italian Omelet Recipe - Cooking Index
Italian Omelet Recipe - Cooking Index
| 1/4 cup | 15g / 0.5oz | Chopped tomato |
| 1/4 cup | 36g / 1.3oz | Shredded part-skim mozzarella cheese - (1 oz) |
| 1/4 teaspoon | 1.3ml | Dried basil leaves |
| 1/4 teaspoon | 1.3ml | Dried oregano leaves |
| 1 teaspoon | 5ml | Fleishmann's Original margarine |
| 1 cup | 198g / 7oz | Egg Beaters Healthy Real Egg Product |
| Chopped fresh parsley - for garnish |
In small bowl, combine tomato, cheese, basil and oregano; set aside.
In 8-inch nonstick skillet, over medium heat, melt margarine. Pour Egg Beaters into skillet. Cook, lifting edges to allow uncooked portion to flow underneath.
When almost set, spoon tomato mixture over half of omelet. Fold other half over tomato mixture; cover and continue to cook for 1 to 2 minutes.
Slide onto serving plate. Garnish with parsley.
This recipe yields 2 servings.
Exchanges Per Serving: 2 Meat.
Nutrition Facts: Calories 116; Calories from Fat 31%; Total Fat 4g; Saturated Fat 2g; Protein 16g; Carbohydrates 4g; Cholesterol 8mg; Sodium 303mg; Dietary Fiber 1g.
Source:
Diabetic Cooking at http://www.diabeticcooking.com
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