Vegetable Omelet
Vegetable Omelet
1/2 cup thinly sliced mushrooms
1/4 cup chopped green pepper
1/4 cup chopped onion
1 tablespoon diced pimento
3 eggs, separated
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2 Tbsp. reduced-calorie mayonnaise
1/4 teaspoon salt
1/8 teaspoon pepper
vegetable cooking spray
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Combine mushrooms, green pepper, onion and pimento in a 1 quart casserole; cover loosely with heavy-duty
plastic wrap, and microwave at HIGH for 1 to 3 1/2 minutes or until vegetables are tender. Drain and set
aside.
Beat egg whites (at room temperature) until stiff peaks form. Combine egg yolks, mayonnaise, salt, and
pepper; beat well. Gently fold egg whites into the egg yolk mixture.
Coat a 9 inch pieplate with cooking spray. Pour egg mixture into pie plate, spreading evenly. Microwave
at 50% power for 8 to 10 1/2 minutes or until center is almost set, giving pie plate a half-turn after
5 minutes.
Spread vegetable mixture over half of the omelet. Loosen omelet with spatula, and fold in half. Gently
slide the omelet onto a warm serving platter.
Yield: 2 servings (about 177 calories per serving).
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