Entire recipe: 187 calories, 2g fat, 604mg sodium, 14.5g carbs, 4g fiber, 6g sugars, 25g protein -- PointsPlus® value 4*
Exploding with veggies and packed with protein, this omelette will supercharge your morning!
1 cup sliced mushrooms
1/2 tsp. chopped garlic
1 cup frozen French-cut green beans
2 cups chopped spinach leaves
1 wedge The Laughing Cow Light Creamy Swiss cheese
3/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
Optional seasonings: salt and black pepper
Optional toppings: salsa verde, fat-free sour cream
Bring a medium-sized skillet (with a lid) sprayed with nonstick spray to medium heat. Cook and stir mushrooms and garlic until slightly softened, about 4 minutes.
Add frozen green beans, and continue to cook until mushrooms are soft and green beans are hot, about 2 minutes. Add spinach and cook and stir until wilted, about 1 minute.
Transfer veggies to a medium bowl, and blot away excess moisture. Add cheese wedge, breaking it into pieces, and stir until thoroughly distributed. Cover to keep warm.
If needed, clean skillet. Remove from heat, re-spray, and return to medium heat. Add egg substitute, and let it coat the bottom of the skillet.
Cover and cook without stirring for 3 minutes, or until just set.
Spoon veggie mixture onto one half of the omelette. Fold the bare half over the filling, and slide your stuffed omelette onto a plate!
MAKES 1 SERVING