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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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From the American Diabetes Association. olive oil, red pepper, mushrooms, scallions, garlic, whole wheat bread, low-fat cottage cheese, eggs, egg whites, evaporated (fat-free) skim milk, fresh rosemary, fresh chives, fresh parsley, pepper and salt cvt Ingredients:
1 tbsp olive oil |
1 cup red pepper, diced |
1 cup fresh mushrooms, sliced |
1 cup scallions, sliced |
2 garlic clove, minced |
3 oz (4 slices, crusts removed) whole wheat bread |
1 cup low-fat cottage cheese |
4 large eggs |
8 large egg whites |
3/4 cup evaporated skim milk |
1 tbsp fresh basil, minced |
1 tbsp fresh rosemary, minced |
2 tsp fresh chives, minced |
1 tbsp fresh parsley, minced |
1 pinch fresh ground pepper |
1 salt to taste |
Directions:
1. Preheat the oven to 350 degrees F. Heat the oil in a skillet over medium high heat. Sauté the pepper, mushrooms, and scallions for 6 minutes. Add the garlic and sauté for 3 more minutes.
2. Place the bread slices in a large casserole dish. Combine the remaining ingredients and pour the egg mixture on top of the bread. Add the cooked vegetables. Bake for about 25-40 minutes until the omelet is slightly puffed and set.
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