1½ cups fresh mushrooms, thinly sliced
Butter-flavored cooking spray
1 tablespoon water, plus 1 teaspoon water
4 ounces low-fat cheddar cheese, diced
4 thin slices cooked turkey breast, torn into small pieces Salt and pepper, to taste
1 cup egg substitute
Directions:
Place mushrooms and 1 tablespoon of water in a small microwavable bowl, cover with plastic wrap and microwave on high for 3 minutes. Mix turkey pieces into cooked mushrooms. In a separate bowl, beat ¼ cup egg substitute with 1 teaspoon of water. In a medium nonstick skillet, heat cooking spray until hot but not smoking. Pour in egg substitute, swirling pan until entire bottom is covered.
Scatter 1 ounce cheese on half of the omelet and cover cheese with 2 tablespoons of mushroom-turkey mixture. Fold unfilled half of omelet over filling lower heat, cover and cook for 1-2 minutes until cheese melts. Slide omelet out of pan and keep warm. Add salt and pepper to taste. Re-spray skillet and repeat for all omelets.
Nutrition Information:
Serving size: 1 omelet
Calories: 126.19
Fat: 9.5g
Protein: 23.26g
Carbohydrates: 3.19g
Fiber: N/A
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