Low Fat Breakfast Omelet

Low Fat Breakfast Omelet

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  • 1/3 c
    mushrooms, sliced
  • 1/4 c
    chopped green onion
  • 1/4 c
    bell pepper, chopped
  • 1/3 c
    chopped tomato
  • 1/4 tsp
    dried basil
  • 1/8 tsp
  • 1/8 tsp
  • 8 oz
    egg substitute
  • 1/4 c
    skim milk
  • 1 Tbsp
  • 1/2 c
    cheese, shredded, fat free
  • 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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About Low Fat Breakfast Omelet

Course/Dish: Eggs
Other Tag: Quick & Easy

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