Bacon and Tomato Omelette
The turkey bacon in this omelette brings flavor to the table, but leaves the fat behind.
Serves: 1 serving
- 1/2 cup fat-free egg substitute
- Pinch ground black pepper
- 1/4 cup chopped seeded plum tomato (about 1 medium)
- 1 slice extra-lean turkey bacon, cooked, drained, and crumbled
- 3 tablespoons shredded nonfat or reduced-fat mozzarella cheese
- 1 tablespoon finely chopped fresh parsley (garnish)
- Coat an 8-inch nonstick skillet with nonstick cooking spray, and preheat over medium-low heat. Add the egg substitute, and cook without stirring for about 2 minutes, or until set around the edges. Sprinkle with the pepper.
- Use a spatula to lift the edges of the omelette, and allow the uncooked egg to flow beneath the cooked portion. Cook for another minute or 2, or until the eggs are almost set.
- Spread first the tomato and then the bacon and mozzarella over half of the omelette. Fold the other half over the filling and cook for another minute or 2, or until the eggs are set and the cheese is melted.
- Slide the omelette onto a plate, sprinkle with the parsley, and serve hot.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright © 2000 by Sandra Woodruff.
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