Low Fat Breakfast Omelet

• 13 cup mushrooms sliced
• 1/4 cup scallions, spring or green onions chopped
• 1/4 cup sweet bell peppers chopped
• 13 cup tomatoes chopped
• 1/4 teaspoon basil dried leaves
• 18 teaspoon salt
• 18 teaspoon black pepper
• 8 ounces liquid egg substitute fat free, or 4 eggs
• 1/4 cup milk skim
• 1 tablespoon margarine fat free
• 1/2 cup cheese shredded, fat free
• 3 ounces ham low-fat, cooked

1. Spray non stick skillet with non stick cooking spray and heat over medium heat.
2. Add all vegetables, cook and stir for 2 to 3 minutes or until tender.
3. Add basil and ham, cook 1 to 2 minutes or until hot.
4. Remove from skillet and set aside.
5. In small bowl combine egg product, milk, margarine, salt and pepper.
6. Spray skillet with non stick spray, pour mixture into skillet.
7. Cook until bottom is set, with spatula turn over.
8. Spoon ham-vegetable mixture and cheese on half of omelet; fold other half over top.
9. Do not over cook, omelet should be moist.
10. Serve immediately ( yield 2 omelets).
11. Tips: If you do not have egg beaters, may use 5 egg whites and 1 egg yolk (fat increases to 4 grams/half recipe or 1 omelet.)
12. May use 98% fat free or the lowest fat lunch meat available in package, or have deli slice ham approximately 18 inch thick for chopped ham.
13. Per Serving Calories 188 Fat 1 1/2 grams

mushrooms, scallions, sweet bell peppers, tomatoes, basil, salt, black pepper, egg substitute, milk, margarine, cheese, ham low

Taken from recipeland.com/recipe/v/low-fat-breakfast-omelet-1849 (may not work)