• 1 tablespoon chopped green bell pepper
  • 1 tablespoon chopped scallion
  • 1 tablespoon chopped red bell pepper
  • 1/2 cup liquid egg substitute
  • 3 tablespoons Soy cheese
  1. Lightly coat a medium skillet with cooking spray.
  2. Saute the peppers and the scallions until they are tender-crisp.
  3. Pour the egg substitute over the vegetables.
  4. When partially set, spread the cheese over half of the egg substitute and fold the omelet in half over the filling.
  5. Continue cooking until cooked through.
  6. Serve immediately.

Serves 1

NUTRITION AT A GLANCE

Per serving: 169 calories, 20 g protein, 4 g carbohydrates, 8 g fat, 3 g saturated fat, 320 mg sodium, 15 mg cholesterol, 1 g fiber