Veggie Omelet with Cheddar

 

Veggie Omelet with Cheddar

Makes 1 serving

1/2 cup mushrooms, chopped or sliced
1/4 cup chopped green pepper
1/2 cup chopped asparagus or zucchini
1 whole egg, lightly beaten
2 egg whites, lightly beaten
3 tbsp. reduced fat cheese (cheddar, Colby, Monterey Jack)
salt and pepper to taste

Sauté mushrooms, peppers, and asparagus in a nonstick skillet coated with cooking spray until tender, about 4 minutes. Remove vegetables from skillet and keep warm. In the same skillet, add eggs and cook until just firm (do not scramble). Spoon vegetables on top of egg and sprinkle with cheese. Fold egg in half with a spatula and cook until cheese is melted, 1-2 minutes.

Calories- 210
Sodium- 440 mg
Total Fat-8 g
Calcium- 230 mg
Sat Fat- 3 g
Cholesterol- 220 mg
Fiber- 2 g
Protein- 27 g
Carbohydrates- 7 g