Makes 2 servings
If you don’t want to have this for breakfast, try it at lunchtime instead. Or make it a light supper.
1/2 cup chopped fresh
mushrooms
1/2 cup chopped green bell
pepper
Salt and freshly ground black pepper, to taste
1 cup egg substitute
1 Roma tomato, diced
Spray a medium nonstick skillet with cooking spray and heat over medium heat. Add the mushrooms and bell pepper and cook, stirring occasionally, until softened, about 5 minutes. Season with salt and black pepper, transfer to a bowl, and wipe out the skillet with a damp paper towel.
Spray the skillet again with cooking spray and heat over medium heat. Add the egg substitute and cook until the center starts to set, about 2 minutes. Spoon the vegetables over the omelet. Lift with a spatula so the uncooked portion of egg can flow to the edge to cook. Cut the omelet in half, transfer to two plates, and top each serving with diced tomato.
Per serving: Calories 128, Protein 16g, Total fat 4g, Sat fat 1g, Trans fat 0g, Cholesterol 1mg, Carbohydrate 6g, Dietary fiber 1g, Sodium 227mg