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Western Omelet*




Source of Recipe


Diabetic Cooking for 1 or 2


List of Ingredients





Serves 2 (half of the omelet per serving)

1/2 cup finely chopped red or green bell pepper
1/3 cup cubed cooked potato
2 slices turkey bacon, diced
1/4 tsp dried oregano leaves
2 tsp margarine, divided
1 cup egg substitute

In 8 inch skillet, over medium heat, saute bell pepper, potato, turkey bacon and dried oregano in 1 tsp margarine until tender. Remove from skillet; keep warm.

In same skillet, over medium heat, melt remaining margarine. Pour egg substitute into skillet. Cook, lifting edges to allow uncooked portion to flow underneath. When almost set, spoon vegetable mixture over half of omelet. Fold other half over vegetable mixture; slide onto a serving plate.

Note: For frittata, cook vegetables, turkey bacon and dried oregano in 2 tsp margarine. Pour egg substitute evenly into skillet over vegetable mixture. Cook without stirring for 4 to 5 minutes or until cooked on bottom and almost set on top. Carefully turn frittata; cook for 1 to 2 minutes more or until done. Slide onto serving platter; cut into wedges to serve.

Calories 166;Fat 6g;Carbs 14g;Chol 10mg;Fiber 2g;Protein 15g;Sodium 423mg
Exchanges: 1 Starch; 2 Lean Meat



Recipe