SKINNY PROVENçAL OMELET
79% less sat fat • 97% less cholesterol than the original recipe. Flavor abounds in these healthy omelets filled with mushrooms, green onions, and tomato. Egg substitute and part-skim mozzarella keeps the fat and calories in check.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 15m
Yield 2
Number Of Ingredients 13
Steps:
- Lightly coat an unheated 6- to 7-inch skillet with flared sides with nonstick cooking spray. Preheat skillet over medium heat. Add mushrooms, green onion, and garlic to skillet; cook until tender; stirring frequently. Remove mushroom mixture from skillet using a slotted spoon; set aside. If necessary, pour liquid out of skillet; carefully wipe out skillet.
- In a medium bowl, combine egg product, herbes de Provence, salt, and pepper. Beat with a whisk or rotary beater until combined. Add 1/2 teaspoon of the oil to clean skillet. Preheat skillet over medium heat.
- Pour half of the egg mixture into prepared skillet. Cook, without stirring, about 1 minute or until egg mixture begins to set. Run a spatula around edge of skillet, lifting egg mixture so uncooked portion flows underneath.
- Continue cooking and lifting edges until egg mixture is set but is still glossy and moist. Sprinkle with half of the mozzarella cheese. Top with half of the mushroom mixture. Continue cooking until cheese just begins to melt. Using the spatula, lift and fold an edge of the omelet partially over filling. Transfer omelet to a warm plate. Prepare another omelet with remaining oil, egg mixture, mozzarella, and mushroom mixture. Top omelets with Asiago or Parmesan cheese, tomato, and, if desired, parsley.
Nutrition Facts : Calories 170, Carbohydrate 8 g, Cholesterol 15 mg, Fat 1, Fiber 2 g, Protein 20 g, SaturatedFat 3 g, ServingSize 1 omelet, Sodium 510 mg, Sugar 4 g, TransFat 0 g
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Renata Malvessi
[email protected]I'm always looking for new omelet recipes and this one didn't disappoint. It was simple to make and very tasty.
MR.R.K.CHAUHAN
[email protected]This recipe is a keeper! I've made it several times already and it's always a hit with my family.
Azan Sadiq
[email protected]I'm not a big fan of goat cheese, but I still enjoyed this omelet. The sun-dried tomatoes and herbs really made it.
Godwin Larry
[email protected]Followed the recipe exactly and it turned out perfect! So easy and delicious.
Hasan Ahamed
[email protected]This omelet was a bit bland for my taste. I think I'll add some more herbs and spices next time.
Waqas Jaweed
[email protected]Great recipe! The omelet was fluffy and flavorful. I will definitely be making this again.
Naila Baloch
[email protected]Easy to make and packed with flavor. Loved the combination of goat cheese, sundried tomatoes, and fresh basil.
Talib Jan
[email protected]This omelet was a delightful surprise! It was light and fluffy, with just the right amount of cheese and herbs. I especially loved the pop of flavor from the sun-dried tomatoes.