Garden Omelet
Makes 2 servings

3 tsp butter or margarine, divided
1/3 c chopped onion
1/3 c chopped red bell pepper
1/2 c sliced mushrooms
1/2 tsp dried basil leaves
1 c cholesterol-free egg substitute
1 Tbsp milk
1/4 tsp black pepper
1 dash salt
1/4 c shredded reduced-fat Swiss cheese

1. Melt 1 teaspoon butter in large nonstick skillet over medium heat. Cook and stir onion and bell pepper 2 to 3 minutes or until onion is tender. Add mushrooms and basil; cook and stir 3 to 5 minutes more. Remove from skillet and keep warm.

2. Whisk together egg substitute, milk, black pepper and salt in medium bowl. Melt remaining 2 teaspoons butter in same skillet over medium heat; rotate pan to coat bttom. Pour egg mixture into skillet. Cook over medium heat; as eggs begin to set, gently lift edges of omelet with spatula and tilt skillet so that uncooked portion flows underneath.

3. When eggs are fully cooked, spoon vegetable mixture over half of omelet. Sprinkle with cheese. Loosen omelet with s patula and fold in half. Transfer to warm serving plate.
Makes 2 servings

Cal 161, Total Fat 7 g, Carb 7 g, Chol 22mg, Fiber 1 g, Cal from Fat 40%, Sat Fat 4 g, Protein 17g, Sodium 303 mg, Potassium 342 mg

2 Lean Meat, 2 Veg