Vegetable Omelet the Editors of Publications International, Ltd.
Makes 4 servings
|Nonstick cooking spray|
|6||egg whites or 3/4 cup cholesterol-free egg substitute|
|1/4||cup fat-free (skim) milk|
|1/8||teaspoon black pepper|
|4||to 6 slices Italian bread|
|2||cloves garlic, halved|
- Prepare Ratatouille; keep warm.
- Spray 12-inch skillet with cooking spray; heat over medium heat. Beat whole eggs, egg whites, milk, salt and pepper in large bowl until foamy. Pour egg mixture into skillet; cook over medium-high heat 2 to 3 minutes or until bottom of omelet is set. Reduce heat to medium-low. Cover; cook 8 minutes or until top of omelet is set. Remove from heat.
- Spoon half of Ratatouille down center of omelet. Carefully fold omelet in half; slide onto serving plate. Spoon remaining Ratatouille over top.
- Toast bread slices; rub both sides of warm toast with cut garlic cloves. Serve omelet with toast and fresh fruit, if desired.
|Serving Size:||1/4 of omelet with about 1 cup ratatouille and 1 toast slice|
|Calories from Fat||26 %|
|Total Fat||8 g|
|Saturated Fat||2 g|
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