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1 ts Oil 1/4 ts Freshly ground pepper
3/4 c Chopped onion 1 1/2 c Egg whites(about 12)
1 1/2 c Chopped fresh tomatoes 2/3 c Egg substitute
1 1/2 c Frozen peas
6 servings
Saute onions in oil. Stir in tomatoes and simmer uncovered for 4 or 5
minutes. Add peas and pepper to the tomato mixture and simmer until done.
Combine the egg whites and egg substitute in a mixing bowl. Beat on high
speed with an electric mixer until foamy. Heat nonstick frypan over low
heat. Pour in egg mixture and cook slowly until mixture begins to set.
Loosen the edges from pan. Pour tomato filling in the center of the
omelet. Fold one half over the other and tip onto a plate. Serve with
whole-grain toast. Makes 6 servings
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1/6 Recipe
calories 93,protein 11.7 gm,carb. 9.3 gm,total fat 1.0 gm,CSI Units
0.2,sodium 170 mg,potassium 278 mg,calcium 39 mg,iron 1.5 mg.
3/4 c Chopped onion 1 1/2 c Egg whites(about 12)
1 1/2 c Chopped fresh tomatoes 2/3 c Egg substitute
1 1/2 c Frozen peas
6 servings
Saute onions in oil. Stir in tomatoes and simmer uncovered for 4 or 5
minutes. Add peas and pepper to the tomato mixture and simmer until done.
Combine the egg whites and egg substitute in a mixing bowl. Beat on high
speed with an electric mixer until foamy. Heat nonstick frypan over low
heat. Pour in egg mixture and cook slowly until mixture begins to set.
Loosen the edges from pan. Pour tomato filling in the center of the
omelet. Fold one half over the other and tip onto a plate. Serve with
whole-grain toast. Makes 6 servings
~--------------------------------------------------------------------
1/6 Recipe
calories 93,protein 11.7 gm,carb. 9.3 gm,total fat 1.0 gm,CSI Units
0.2,sodium 170 mg,potassium 278 mg,calcium 39 mg,iron 1.5 mg.
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