Wednesday, October 13, 2010

Roasted Vegetable and Cheese Omelet

Makes 2 servings each with 120 calories, 3.7 grams fat, 9.4 grams carbs, 12.4 grams protein

Cooking spray
¾ cup egg substitute
2 cups roasted veggies
1 slice 2% American cheese slices, torn into pieces
Salt and pepper to taste

Heat a non-stick pan, sprayed with cooking spray, over medium heat.   Add the roasted veggies and warm for 2 minutes. 

Add egg substitute.  Immediately distribute the veggies evenly, keeping a small border of egg. 

Add cheese pieces.  Cook for 1 minute. 

Gently push the cooked edges of the egg in towards the center and roll pan to move liquid mixture to perimeter.  

Cook another minute and repeat the pushing step as needed until surface looks pretty dry.  Using your largest spatula, flip one side of the omelet over the other. 

Cook another minute and move to a plate.  Add salt and pepper. Cut in half and enjoy!