Lisa's Recipe of the Month

December 2003

High Protein Stick With You Vegetable Omelet

Prep time: less than 15 minutes (much less if cooked veggies are already available)
Cook time: 10-15minutes

1 cup Egg Beaters
1/3 cup sliced fresh zucchini
1/3 cup sliced fresh yellow pepper
1/3 cup sliced fresh red bell pepper
¼ cup sliced fresh mushrooms
¼ cup fresh broccoli florets
1-2 tsp margarine, butter or PAM
1 tsp Italian seasoning

In a non-stick skillet, over medium heat, sauté broccoli, mushrooms, peppers and zucchini in margarine (or Pam). Add 1 tsp Italian seasoning and stir until tender.

Remove from skillet and keep warm or heat up another skillet with a bit or margarine, butter or Pam. Pour Egg Beaters into skillet and cook, lifting edges to allow uncooked portion to flow underneath.

When almost set, spoon vegetable mixture in center of omelette. Fold two halves over vegetable mixture, and cook until “set”.

Feel free to alter the vegetables or add a sprinkle of light shredded cheese before the final fold. (I like to add cheese to everything).

Nutritional Analysis for the WHOLE thing using Pam only: (This is a big omelette)

Calories: 175
Protein: 26 grams
Fat: 1 gram
Carbs: 10 grams (healthy carbs- they’re from veggies!)
Fiber: about 3 grams
Sodium: 554 mg

Count as 4 exchanges of protein, and 1 veggie.

Adapted from Egg Beaters Recipes
Available at www.eggbeaters.com or by writing
Egg Beaters Recipe Offer
PO Box 8499
Clinton, IA, 52736

There are some fabulous looking recipes in the booklet….stratta’s, muffins, healthy breads, and fun sandwiches. I highly recommend it.

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