Colossal Mushroom Omelet

This vegetable omelet is a large and filling portion for just 176 calories. Start the day off right with a serving of vegetables as well as 15 grams of protein. Amazingly, no added fat is needed to make this omelet.

3 tablespoons red bell pepper, seeded and chopped (28g)
3 tablespoons green bell pepper, seeded and chopped (28 g)
2 mushrooms, chopped
3teaspoon fresh rosemary, chopped, or 14 teaspoon dried (.3 g) (.5g)
3teaspoon fresh thyme, chopped, or 14 teaspoons dried (.3 g) (.5g)
1teaspoon garlic, minced (1g)
1teaspoon black pepper (.3 g)
1 egg, beaten
1cup egg substitute (or 4 egg whites) (120mL)
2 tablespoons milk, fat-free (30mL)
2 teaspoons water (30 mL)
1 tablespoon mozzarella cheese, shredded, use Cone #1 (7g)
1 tablespoon Parmesan, Romano and Asiago cheese blend, grated (7g)
  1. Preheat skillet over medium heat. When several drops of water sprinkled on skillet skitter and dissipate, place red peppers, green peppers and mushrooms in skillet and sauté for 3 minutes.
  2. Stir in rosemary, thyme, garlic and pepper. Sauté 1 minute longer. Transfer sautéed vegetables to plate or bowl.
  3. Blend egg, egg substitute and milk in small bowl.
  4. Wash skillet and heat again over medium heat. When several drops of water sprinkled on skillet skitter and dissipate, add egg mixture to skillet. Using a teaspoon, carefully drop water around edges of egg mixture. Cover immediately and reduce heat to low. Cook 2 – 3 minutes or until almost set.
  5. Uncover and sprinkle vegetable mixture and cheese into center of omelet. Using a turner with a sharp edge, carefully lift 13 of the omelet and fold over center to partially cover filling. Repeat with the opposite side.
  6. Continue cooking, covered, approximately 1 minute or until fully set. Slide turner under omelet, tilt skillet and carefully lift omelet to serving plate.
  • In a hurry? Sauté vegetables the night before and refrigerate.