Market Fresh Omelette

Ingredients

3 cups broccoli florets, cut into smaller pieces as needed

1 large red bell pepper, cut into strips

16 button mushrooms, sliced

Cooking spray

4 eggs plus egg whites from 8 eggs (or use 2 cups egg substitute or 8 whole eggs)

1/4 (2 ounces) fat-free milk

1/2 cup ricotta cheese, fat-free

2 Tablespoons Parmesan cheese, grated

Salt and Pepper to taste

Serves: 4

Instructions

Cut vegetables as directed.

Whisk eggs and milk in a medium mixing bowl.

Spray 10-inch non-stick skillet with cooking spray, heat.

Add broccoli, peppers, and mushrooms.

Saute for about 3-5 minutes then remove from pan.

To Cook One Omelette:

Use cooking spray as needed.

Add 1/4 of egg mixture to hot skillet and let spread to cover the bottom of the pan.

When egg begins to thicken on top, sprinkle with 1/4 of Parmesan cheese.

Dab 1/2 omelette with ricotta cheese; spread a portion of vegetable mixture and fold 1/2 the omelette over the vegetables and let cook for about 1 more minute.

Slide onto individual serving plate.

Season lightly with salt and pepper.

Repeat to cook all the omelettes.

Garnish with remaining vegetable mixture and serve.

Nutrition Highlights

2 1/2 servings of vegetables

High in calcium and protein

A good source of potassium and vitamins A & K