Italian Omelette - Veterans Affairs
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|Ingredients: |
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|¼ c. chopped tomato |
|½ c. (1 oz shredded part-skim mozzarella cheese |
|¼ tsp. dried basil leaved |
|¼ tsp. dried oregano leaves |
|1 tsp. margarine |
|1 cup cholesterol-free egg substitute |
|Chopped fresh parsley, for garnish |
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|Directions: |
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|In small bowl, combine tomato, cheese, basil and oregano; set aside. |
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|In 8-inch nonstick skillet, over medium heat, melt margarine. Pour egg substitute into skillet. Cook, lifting edges to allow uncooked portion to |
|flow underneath. |
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|When almost set, spoon tomato mixture over half of omelette. Fold other half over tomato mixture; cover and continue to cook for 1-2 minutes. |
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|Slide onto serving plate. Garnish with parsley. |
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|Nutrition Info: |
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|Servings Per Recipe: 2 (2 lean meat) |
|Calories: 116 Cholesterol: 4 gms Total Fat: 4 gms Protein: 16 gms |
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Italian Omelette
Compliments of the Clinical Nutrition Department
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