Ham and Mushroom Omelette
Cheese, ham, mushrooms, and parsley make a delightful omelette.
Serves: 1 serving
- 3 tablespoons diced ham, at least 97% lean
- 1/2 cup sliced fresh mushrooms
- 1/2 cup fat-free egg substitute
- Pinch ground black pepper
- 3 tablespoons shredded nonfat or reduced-fat mozzarella or Swiss cheese
- 1 tablespoon finely chopped fresh Italian parsley (garnish)
- Coat an 8-inch nonstick skillet with olive oil cooking spray, and preheat over medium heat. Add the ham and mushrooms, and cook, stirring frequently, for about 3 minutes, or until nicely browned. Cover the skillet periodically if it begins to dry out. (The steam from the cooking mushrooms will moisten the skillet.) Transfer the ingredients to a warm bowl, and cover to keep warm.
- Respray the skillet, and place over medium-low heat. Add the egg substitute, and cook without stirring for about 2 minutes, or until set around the edges. Sprinkle the pepper over the eggs.
- 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 ham mixture and then the cheese 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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