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 Source: Favorite Brand Name All-New Low-Carb Recipes

Greek Isles Omelet

Ingredients:

nonstick cooking spray
1/4 c chopped onion
1/4 c canned artichoke hearts, rinsed and drained
1/4 c washed and torn spinach leaves
1/4 c chopped plum tomato
1 c cholesterol-free egg substitute
2 tbsp sliced pitted ripe olives, rinsed and drained
dash black pepper

Directions:

Spray small nonstick skillet with cooking spray; heat over medium heat until hot. Cook and stir onion 2 minutes or until crisp-tender. Add artichoke hearts. Cook and stir until heated through. Add spinach and tomato; toss briefly. Remove from heat. Transfer vegetables to small bowl. Wipe out skillet and spray with cooking spray. Combine egg substitute, olives and pepper in medium bowl. Heat skillet over medium heat until hot. Pour egg mixture into skillet. Cook over medium heat 5 to 7 minutes; as eggs begin to set, gently lift edge of omelet with spatula and tilt skillet so uncooked portion flows underneath. When egg mixture is set, spoon vegetable mixture over half of omelet. Loosen omelet with spatula and fold in half. Slide omelet onto serving plate.

Makes 2 Servings.

Nutrients Per Serving:
111 Calories
3 g Total Fat
<1g Saturated Fat
7 g Carbohydrate
13 g Protein
0 mg Cholesterol
538 mg Sodium
1 g Dietary Fiber

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Egg-Vegetable Strata

Ingredients:

2 slices white bread, cubed
1/4 c shredded reduced-fat Swiss cheese
1/2 c sliced carrots
1/2 c sliced mushrooms
1/4 c chopped onion
1 clove garlic, crushed
1 tsp FLEISCHMANN’S® Original Margarine
1/2 c chopped tomato
1/2 c snow peas
1 c EGG BEATERS®
1/4 c skim milk

Directions:

Place bread cubes evenly on bottom of greased 1 1/2-quart casserole dish. Sprinkle with cheese; set aside. In medium nonstick skillet, over medium heat, saute carrots, mushrooms, onion and garlic in margarine until tender. Stir in tomato and snow peas; cook 1 to 2 minutes more. Spoon over cheese and bread cubes. In small bowl, combine Egg Beaters® and milk; pour over vegetable mixture. Bake at 375 degrees F for 45 to 50 minutes or until knife inserted into center comes out clean. Let stand 10 minutes before serving.

Makes 6 Servings.

Nutrients Per Serving:
83 Calories
1 g Total Fat
<1g Saturated Fat
10 g Carbohydrate
8 g Protein
3 mg Cholesterol
161 mg Sodium
1 g Dietary Fiber

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Triple-Decker Vegetable Omelet

Ingredients:

1 c finely chopped broccoli
1/2 c each diced red bell pepper and shredded carrot
1/3 c sliced green onions
1 clove garlic, minced
2 1/2 tsp FLEISCHMANN’S® Original Margarine, divided
3/4 c low fat cottage cheese (1% milkfat), divided
1 tbsp plain dry bread crumbs
1tbsp grated Parmesan cheese
1/2 tsp Italian seasoning
1 1/2 c EGG BEATERS®, divided
1/3 c chopped tomato
chopped fresh parsley, for garnish

Directions:

In 8-inch nonstick skillet, over medium-high heat, saute broccoli, bell pepper, carrot, green onions and garlic in 1 teaspoon margarine until tender. Remove from skillet; stir in 1/2 cup cottage cheese. Keep warm. Combine bread crumbs, Parmesan cheese and Italian seasoning; set aside. In same skillet, over medium heat, melt 1/2 teaspoon margarine. Pour 1/2 cup Egg Beaters® into skillet. Cook, lifting edges to allow uncooked portion to flow underneath. When almost set, slide unfolded omelet onto ovenproof serving platter. Top with half each of the vegetable mixture and bread crumb mixture; set aside. Prepare 2 more omelets with remaining Egg Beaters® and margarine. Layer 1 omelet onto serving platter over vegetable and bread crumb mixture; top with remaining vegetable mixture and bread crumb mixture. Layer with remaining omelet. Top omelet with remaining cottage cheese and tomato. Bake at 425 degrees F for 5 to 7 minutes or until heated through. Garnish with parsley. Cut into wedges to serve.

Makes 4 Servings.

Nutrients Per Serving:
130 Calories
3 g Total Fat
1 g Saturated Fat
9 g Carbohydrate
16 g Protein
3 mg Cholesterol
411 mg Sodium
2 g Dietary Fiber