Western Egg White Omelet

Western Egg White Omelet 

1       tablespoon chopped green bell pepper

1       tablespoon chopped scallion

1       tablespoon chopped red bell pepper

1       tablespoon chopped shallot

½      cup liquid egg substitute

2       tablespoons shredded reduced-fat mozzarella cheese

1       tablespoon grated parmesan cheese

Lightly coat a medium skillet with cooking spray.  Sauté 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. 

Yields 1 serving.

Nutrients Per Serving:  Cal  169;  Prot  20 g;  Carbohydrates  4 g;  Fat  8 g;  Sod  320 mg;  Fiber  1 g