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2

Veggie Omelet with Toast

Meal Items

Egg(s)

2 large

0

Milk, skim (fat-free)

2 Tbsp

0

Salt

1 pinch

0

Pepper, black

1 pinch

0

Cooking spray

1 spray(s)

0

Cheese, hard or semisoft, fat free

¼ cup(s), *

1

Pepper, green

¼ cup(s), chopped, sautéed

0

Scallions, raw (green onions)

¼ cup(s), chopped, sautéed

0

Mushrooms, fresh

¼ cup(s), sliced, sautéed

0

Bread, reduced-calorie, whole wheat

1 slice(s), *toasted

1

Tea, black, 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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