Ingredients for Biggest Loser Southwestern Omelet
- 1/2 cup egg substitute
- 0 Red Bell Pepper
- 0 Yellow Bell Pepper
- 1 tablespoon chopped green bell pepper
- 1/4 cup chopped tomatoes
- 1/4 cup chopped mushrooms
- 1 tablespoon chopped red onion
- 1 tablespoon salsa
- 1 tablespoon nonfat sour cream
- 1 tablespoon chopped black olives
- salt and pepper to taste
- olive oil cooking spray
- 1 tablespoon shredded cheddar cheese
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How to Make Biggest Loser Southwestern Omelet
- In a medium bowl, whisk together 2 large eggs, 1 tablespoon chopped green bell pepper, 1 tablespoon chopped red onion, 1 tablespoon chopped black olives, 1/4 cup chopped mushrooms, 1/4 cup chopped tomatoes, and a pinch of salt and pepper.
- Lightly spray a medium non-stick skillet with olive oil cooking spray and place over medium heat.
- Pour the egg mixture into the skillet and cook for 3-4 minutes, or until the edges begin to set.
- Using a spatula, gently lift the edges of the omelet, allowing the uncooked egg to flow underneath.
- Once the top is mostly set but still slightly wet, sprinkle with 1 tablespoon shredded cheddar cheese.
- Carefully fold the omelet in half.
- Remove from heat and serve immediately, topped with 1 tablespoon salsa and 1 tablespoon light sour cream (optional).
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
26g
Fat
0g
Carbs
3g
