2 egg whites
3 Tablespoons water
1 Teaspoon dried Italian seasoning,crushed
1/4 teaspon salt
8 onces mushrooms, sliced
1 onion, chopped
1 red bell pepper, chopped
1 clove garlic, minced
4 onces (2 packed cups) spinish leaves,
3/4 Cup (3 onces) shredded soy mozzarella
1. Preheat the oven to 200 degrees F. Coat a baking sheet with cooking spray.
2. In a medium bowl, whisk together the eggs, egg whites, water, Italian seasoning, and salt. Coat a large nostick skillet with cooking spray, and place over medium-high heat. Add the mushrooms, onion, pepper, and garlic and cook, stirring often, for 4 minutes, or until the peper starts to soften. Add the spinach, and cook for 1 minute, or until the spinach is wilted. Place in a small bowl, and cover.
3. Wipe the skilledt wtih a paper towel. Coat with cooking spray, and place over medium heat. Pour in half of the egg mixture. Cook for 2 minutes longer, or until set. Sprinkle with half of the reserved vegetable mixture and half of the cheese. Cover, and cook for 2 minutes, or until the cheese melts. Using a spatula, fold the egg mixture in half. Place on the prepared baking sheet, and place in the oven to keep warm.
4. Coat the skillet with cooking spray. Prpeat with the remaining egg mixture, vegetable mixture, and cheese to cook another omelette. To serve, cut each omelette in half.
Makes 4 servings
Per serving: 83 cal, 7 g pro, 10 g carb, 3 g faaaat, 1 g sat fat, 105 mg chol, 3 g fiber, 280 mg sodium
Diet Exchanges: o fruit, 2 vegetable, 0 milk, 1/2 fat, 0 carb, 1/2 meat PG