Western Omelet submitted by ansondale
- 1/2 cup finely chopped red or green bell pepper
- 1/3 cup cubed cooked potatoes
- 2 slices turkey bacon, diced
- 1/4 tsp dried oregano leaves
- 2 tsp margerine, divided
- 1 cup Egg beaters
1. In a non stick skillet, over medium heat, saute bell pepper, potato, turkey bacon and organoe in tsp margarine until tender.
2. Remove from skillet, keep warm.
3. In same skillet, over medium heat, melt remaining margerine.
4. Pour Egg Beaters into skillet.
5. Cook, lifting edges to allow uncooked portion to flow underneath.
6. When almost set, spoon vegetables mixture over half of omelet.
7. Fold other half over vegetable mixture; slide onto serving plate.
Nutritional info: Serves 2
Calories per serving: 147
Fat grams: 6 g
recipe taken from "Woman's World, The Woman's Weekly" June 25, 2002.
