This version of a French omelet tastes just like the classic, but with less fat, fewer calories and almost no cholesterol. Serve it with banana and honey bran muffins for an easy brunch.
|Times:||Prep: 9 min.; Cooking: 8 min.|
|Fat:||0.4 g. (5% of calories)|
- 1/2 cup sliced fresh mushrooms
- 1/3 cup coarsely shredded carrots
- 3 tbsp water
- 1/4 cup reduced-fat (1%) cottage cheese
- 2/3 cup fat-free egg substitute
- 1/4 tsp dried marjoram
- pinch of black pepper
In a small saucepan, combine the mushrooms, carrots and 2 tablespoons of the water. Bring to a boil, then reduce the heat. Cover and simmer about 3 minutes or until the carrots are just tender; drain. Stir in the cottage cheese. Set aside.
Spray an unheated 10″ skillet with slanted sides with no-stick spray. Heat the skillet over medium heat.
In a small bowl, beat together the egg substitute, the remaining tablespoon of water, marjoram and pepper. Pour into the skillet. Using a spatula, lift the edges to allow the uncooked egg mixture to flow underneath. Continue cooking until the egg mixture is set but still glossy and moist on top.
Spoon the vegetable-cheese mixture across the center of the omelet. Fold the sides of the omelet over the mixture. Transfer the omelet to a serving plate.