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low fat breakfast omelet

Ingredients For low fat breakfast omelet

  • 1/3 c
    mushrooms, sliced
  • 1/2 c
    cheese, shredded, fat free
  • 1 Tbsp
    butter
  • 1/4 c
    skim milk
  • 8 oz
    egg substitute
  • 1/8 tsp
    pepper
  • 1/8 tsp
    salt
  • 1/4 tsp
    dried basil
  • 1/3 c
    chopped tomato
  • 1/4 c
    bell pepper, chopped
  • 1/4 c
    chopped green onion
  • 3 oz
    low-fat ham, cooked

How To Make low fat breakfast omelet

  • 1
    Spray non stick skillet with non stick cooking spray and heat over medium heat.
  • 2
    Add all vegetables, cook and stir for 2-3 minutes or until tender.
  • 3
    Add basil and ham, cook 1-2 minutes or until hot.
  • 4
    Remove from skillet and set aside.
  • 5
    In small bowl combine egg substitute, milk, butter, salt and pepper.
  • 6
    Spray skillet with non stick spray, pour mixture into skillet.
  • 7
    Cook until bottom is set, with spatula turn over.
  • 8
    Spoon ham-vegetable mixture and cheese on half of omelet; fold other half over top.
  • 9
    Do not overcook, omelet should be moist.
  • 10
    Serve immediately (yield 2 omelets).
  • 11
    Tips: If you do not have egg substitute, you may use 5 egg whites and 1 egg yolk (fat increases to 4 grams/half recipe or 1 omelet.)

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