Ingredients

1  cup refrigerated or frozen egg product, thawed, or 4 eggs, beaten

1/8  teaspoon salt

1/8  teaspoon ground black pepper

   Nonstick cooking spray

1  teaspoon snipped fresh oregano or 1/4 teaspoon dried oregano, crushed

4  medium tomato slices

1/4  cup shredded mozzarella cheese (1 ounce)




Directions

1. In a small bowl, stir together eggs, salt, and pepper. Coat an unheated 8-inch nonstick skillet with nonstick cooking spray. Preheat over medium heat. Pour 1/2 cup of the egg mixture into the hot skillet.

2. Immediately begin stirring egg mixture gently but continuously with a wooden or plastic spatula until mixture resembles small pieces of cooked egg surrounded by liquid egg. Stop stirring. Cook for 30 to 60 seconds more or until egg mixture is set but shiny.

3. Sprinkle 1/2 teaspoon of the fresh oregano or 1/8 teaspoon of the dried oregano onto eggs. Place 2 slices of tomato on top of one half of the egg mixture in skillet. Top with half the shredded mozzarella.

4. With a spatula, lift and fold opposite edge of the omelet over tomato slices. Transfer to a warm plate. Repeat with remaining egg mixture, oregano, tomato, and cheese to make another omelet. Makes 2 servings.




Nutrition facts per serving:
calories: 103
total fat: 2g
saturated fat: 1g
cholesterol: 9mg
sodium: 463mg
carbohydrate: 4g
fiber: 1g
protein: 16g
vegetables: .5diabetic exchange
very lean meat: 2diabetic exchange
fat: .5diabetic exchange




 

 
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