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healthy watermelon recipe

Mushroom Pepper Omelet




  • Melt 1 teaspoon margarine in a skillet over medium heat. Add mushrooms and onion; sauté 5 minutes until onion is tender. Stir in diced
    red pepper. Remove vegetables from skillet and set aside.
  • Melt 1 teaspoon margarine in the skillet. Add Worcestershire sauce to egg
    product and cook over medium heat.
  • When eggs are partially cooked, top with vegetable mixture. Place dollops of
    whipped cream cheese over vegetables. Continue cooking until eggs are set.
  • Remove from heat and fold omelet in half. Sprinkle with pepper. Divide into
    two portions and serve.


  • 2 teaspoons trans fat-free
    margarine, divided
  • 1/2 cup raw mushroom pieces, diced
    2 tablespoons onion, diced
  • 1/4 cup roasted red pepper, diced
  • 1-1/4 cup liquid low-cholesterol
    egg product
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons whipped cream cheese
  • 1/4 teaspoon black pepper


Complete your meal with milk or yogurt, toasted whole grain bread, fruit spread and blueberries. Adjust the portions to meet your meal plan or
breakfast carbohydrate goal.

· Use fresh roasted red bell peppers, low-sodium canned red bell peppers or canned pimentos.

· Low-cholesterol egg product is
available refrigerated or frozen.



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