|Compared to its traditional counterpart, this better-for-you omelet is lower in fat and cholesterol but not short on flavor. Folded in the middle is a vibrant mix of broccoli florets, red bell pepper, mushrooms, and melted reduced-fat cheese.|
|Recipe Cost for 4 People: $10.94 ($2.73/serving)*|
|Preparation Time: 30 minutes|
|Cut vegetables as directed. Whisk eggs and milk in a medium mixing bowl. Spray 10″ non-stick skillet with cooking spray; heat. Add broccoli, peppers, and mushrooms; sauté about 3-5 minutes, then remove from pan. To cook one omelet: Use cooking spray as needed. Add ¼ of the egg-milk mixture to hot skillet and let spread to cover bottom of pan. When egg begins to thicken on top, sprinkle with ¼ of the parmesan cheese. Dab ½ of the omelet with ricotta cheese; spread a portion of the vegetable mixture. Fold other ½ of omelet over the vegetables and let cook about 1 more minute. Slide onto individual serving plate. Season lightly with salt and pepper. Repeat to cook all omelets. Garnish omelet with remaining vegetable sauté mix.
Complete this Healthy Plate: Serve with ¼ slice Melorange melon and ½ slice whole wheat toast.
|Fruits & Veggies per Serving
|Nutrition Information per Serving:|
Total Fat: 7g
Saturated Fat: 2g
% of Calories from Fat: 33%
% Calories from Sat Fat: 9%
Dietary Fiber: 3g
|Each serving provides: An excellent source of protein, vitamin A, vitamin C, riboflavin, folate, pantothenic acid, and iodine, and a good source of dietary fiber, vitamin D, niacin, B6, B12, potassium, calcium, iron, magnesium, zinc, and copper.|
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