Salsa Omelet with Roasted Peppers and Cheese

Substitute one (2-ounce) jar of sliced pimiento if you don't have roasted red bell peppers. The carbo rating will remain the same.

Yield: 2 servings (serving size: 1/2 omelet)

Ingredients

• 2  large eggs
• 2  large egg whites
• 2  tablespoons  1% low-fat milk
• 1/4  teaspoon  salt
• 1/8  teaspoon  black pepper
• 2  tablespoons  chopped bottled roasted red bell pepper
• 1  teaspoon  butter
• 1/4  cup  (1 ounce) shredded reduced-fat Cheddar cheese
• 2  tablespoons  salsa
• 1/2  teaspoon  finely chopped fresh cilantro

Preparation

1. Combine first 5 ingredients in a bowl, stirring with a whisk. Stir in roasted red bell pepper.

2. Melt butter in an 8-inch nonstick skillet over medium heat. Add egg mixture, and cook 3 to 5 minutes or until set (do not stir). Sprinkle with cheese. Loosen omelet with a spatula; fold in half. Cut omelet in half. Slide halves onto plates.

3. Top with salsa; sprinkle with cilantro.

carbo rating: 3

Nutritional Information

Calories:

166 (0.0% from fat)

Fat:

10.2g (sat 4.9g,mono 0.0g,poly 0.0g)

Protein:

14.1g

Carbohydrate:

3g

Fiber:

0.3g

Cholesterol:

228mg

Iron:

1mg

Sodium:

641mg

Calcium:

152mg