Veggie Omelet with Toast

2

Meal Items

egg(s)

2 large

0

fat free skim milk

2 Tbsp

0

table salt

1 pinch

0

black pepper

1 pinch

0

cooking spray

1 spray(s)

0

fat-free hard or semi-soft cheese

¼ cup(s), *

1

green pepper(s)

¼ cup(s), chopped, sautéed

0

uncooked scallion(s)

¼ cup(s), chopped, sautéed

0

fresh mushroom(s)

¼ cup(s), sliced, sautéed

0

reduced-calorie whole wheat bread

1 slice(s), *toasted

1

black tea without sugar

8 fl oz

0

Notes

In a small bowl, whisk together eggs, milk, salt and pepper. Coat a small skillet with cooking spray; heat over medium heat. Pour in egg mixture and tilt skillet so bottom is completely covered with egg. Cook omelet until eggs are almost set, occasionally lifting egg in skillet to let uncooked egg move to edges of skillet, about 3 to 5 minutes. Top half of omelet with cheese and vegetables; fold omelet in half over fillings and heat through. Serve with toast and tea.

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