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Open Face Omelet Fat Style

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Submitted by: pamela.s

 

A low fat omelet loaded with colorful sauteed vegys--would be great with grilled vegys too!
 

Ingredients

  • 2 small red skin potatoes
  • 1 tablespoon olive oil
  • 1 tablespoon diced green peppers
  • 1 tablespoon diced red peppers
  • 1 tablespoon diced green chiles
  • 1/4 cup fresh mushroom slices
  • 1 green onion, chopped
  • 1/2 cup egg beaters
  • 1 egg white
  • salt & pepper to taste
  • 1/4 cup low fat (or fat free) shredded cheddar cheese
  • 2 tablespoons fat free sour cream
  • 1/4 cup diced tomatoes

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Method

Boil red potatoes until tender and cut into cubes; season with salt and pepper and set aside. Heat olive oil in skillet and add green and red peppers, chiles, mushrooms, green onions, and potatoes. Saute about 5-6 minutes the turn off skillet. Spray a different skillet with PAM. In a bowl whisk the egg beaters and egg white together and season with salt & pepper. Pour egg mixture into the heated skillet and cook slowly over medium heat. Using a spatula, push the eggs to the center of the pan. When the bottom is set, flip the eggs over and cook until eggs are set--do not fold over. Transfer the cooked eggs to a plate. Sprinkle half of the cheese over the eggs. Then top with the vegetables followed by the remaining cheese, sour cream, and finally garnish with tomatoes.

 

Notes: I use to make this with bacon and ham and not the fat free/low fat cheese. This is an adaption of that recipe for more of the way we should eat. It still makes a very special breakfast dish.

 

Number of Servings: makes 1 large omelette

 

Submitted by: pamela.s ()

 

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