Western Omelette With Alfa Alfa
|Finely diced onion||1⁄4 Cup (4 tbs)|
|Finely diced red bell pepper||2 Tablespoon|
|Diced green bell pepper||2 Tablespoon|
|Diced cooked potato||3 Ounce|
|Diced turkey ham||1 Ounce|
|Reduced fat cheddar cheese||3⁄4 Ounce, shredded|
|Frozen egg substitute||3⁄4 Cup (12 tbs), thawed|
|Cherry tomato||1 , cut in half|
|Alfalfa sprouts||1⁄4 Cup (4 tbs)|
1. Spray 10-inch nonstick skillet with nonstick cooking spray and heat; add onion and bell peppers and cook over medium-high heat, stirring frequently, until onion is translucent, about 2 minutes. Add potato and turkey-ham; continuing to stir, cook until potato is heated through, about 1 minute. Remove from heat; stir in cheese and pepper. Transfer to plate; set aside and keep warm.
2. Wipe skillet clean. Melt margarine in skillet; add egg substitute and cook over medium heat, stirring occasionally, for 30 seconds. Continue cooking without stirring until egg substitute is set, about 1 1/2 minutes.
3. Spoon potato mixture onto center of omelet; fold in half to enclose filling and transfer to serving platter. Garnish platter with tomato halves and sprouts.