Veggie Omelet with Toast
2
Points®
1 serving • Brunch & Breakfast
Items
Egg
2 large egg(s)
Fat free skim milk
2 Tbsp
Table salt
1 pinch(es)
Black pepper
1 pinch(es)
Cooking spray
1 spray(s)
Fat-free hard or semi-soft cheese
¼ cup(s), *
Green bell pepper
¼ cup(s), chopped, sautéed
Scallions
¼ cup(s), chopped, sautéed
Mushrooms
¼ cup(s), sliced, sautéed
Reduced-calorie whole wheat bread
1 slice(s), *toasted
Black tea without sugar
8 fl oz
How to Prepare
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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