Western Egg White Omelet recipe:
• 1 tablespoon chopped green bell pepper
• 1 tablespoon chopped scallion
• 1 tablespoon chopped red bell pepper
• V2 cup liquid egg substitute
• 3 tablespoons shredded reduced-fat cheese
Lightly coat a medium skillet with cooking spray. Saute the peppers and the scallions until they are tender-crisp. Pour the egg substitute over the vegetables. When partially set, spread the cheese over half of the egg substitute and fold the omelet in half over the filling. Continue cooking
until cooked through. Serve immediately.
Serves 1
Per serving:
• 169 calories,
• 20 g protein,
• 4 g carbohydrates,
• 8 g fat,
• 3 g saturated fats,
• 320 mg sodium,
• 15 mg cholesterol,
• 1 g fiber
2003 by Arthur Agatston, M.D. – The Delicious, Doctor-Designed, Foolproof Plan for Fast and Healthy Weight loss – Link
See Also The South Beach Diet Recipe
See Also
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