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Light Denver Omelet
Canola cooking spray
1 cup sliced fresh mushrooms (or other vegetable
1 medium green pepper, chopped
4 green onions, sliced diagonally
1/4 teaspoon dried basil
1/2 cups chicken broth (water can also be used)
3 ounces (1/2 cup slightly heaping) lean ham, cut into 2-inch long strips
1/2 cup cherry tomatoes, halved (or other tomatoes)
1/2 cup egg substitute
2 eggs, separated
1. Coat a medium nonstick frying pan with canola cooking spray, and cook over medium heat. Add mushrooms, green pepper, green onions and basil. Sauté about 30 seconds, then pour in the chicken broth (or water) and cook, stirring frequently, until tender. Stir in ham and cherry tomatoes and cook about a minute to heat through.
2. Blend egg substitute and egg yolks in medium-sized bowl, set aside. With mixer, beat egg whites until stiff. Fold egg whites into egg-yolk mixture.
3. Coat a non-stick omelet or small non-stick frying pan with canola cooking spray (or use 1/2 teaspoon canola oil o canola margarine), and heat over medium-low heat. Spread half of egg mixture in pa. Heat until top looks firm (about 2 minutes). If your pan cooks hotter than normal, cook over low heat. Flip omelet over to lightly brown other side (about 1 minute).
4. Fill with vegetable-ham filling and fold as desired. Remove to serving plate. Repeat with remaining egg mixture to make two fluffy omelets.
Carbohydrate: 9 grams
Protein: 22 grams
Fat: 7 grams
Saturated fat: 2 grams
Cholesterol: 229 milligrams
Fiber: 2 grams
Sodium: 690 milligrams
Magee, E. Tell Me what to Eat if I have Diabetes. The Career Press, Franklin, New Jersey; 1990.