The great classic omelet
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | tablespoon | Olive oil |
| 1 | medium | Potato, very thinly sliced |
| 4 | Scallions, sliced | |
| 2 | cups | Fat free egg substitute |
| ¼ | cup | Water |
| ¼ | cup | Canned roasted red peppers, sliced |
Directions
Coat a large no stick frying pan with no stick spray. Add ½ tablespoon of the oil and warm over medium heat. Add the potatoes and scallions and cook for 5 minutes or until potatoes are golden and fork tender.
In a medium bowl beat together the egg substitute, water and peppers.
Add the remaining 1 tablespoon oil to the pan and warm over low heat.
Add the egg mixture and cook for 1 minute, or until the edges begin to set. Lift the edges with a pancake turner and tilt the pan slightly to allow any uncooked mixture to run underneath.
Cook for 1 to 2 minutes or until just cooked through. Fold the omelet in half and cook for 30 seconds. Slice from the pan onto a serving platter and cut into four wedges.
129 calories per serving
From the October 1996 issue of Cosmopolitan Magazine Formatted on December 8, 1996 by Jamie Calton