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healthy watermelon recipe

Mushroom Pepper Omelet

 

Preparations

 

  • 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.

Ingredients

  • 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

Hints

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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