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| Home>Mexican>Sauteing> Cheese and Pepper Omelet |
 Method:Sauteing
1. Formula
- 1 cup chopped green pepper
- 1 cup chopped yellow pepper
- 1/2 cup chopped onion
- 4 whole eggs
- 4 egg whites
- 1/2 cup KRAFT 2% Milk Shredded Reduced Fat Mild Cheddar Cheese
- 1/2 cup TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa
2. Nutrition Information
- Calories: 164 kcal
- Carbohydrates: 7 g
- Dietary Fiber: 1 g
- Fat: 8 g
- Protein: 15 g
- Sugars: 4 g
Please avoid eating too much Fat and Calories to keep fit and lose your weight.
3. Directions
- Spray large nonstick skillet with cooking spray. Add peppers and onion; cook and stir on medium-high heat 5 minutes or until tender. Remove from skillet; set aside.
- Whisk together whole eggs and egg whites with 1/4 cup water.
- Pour eggs into skillet; cover. Cook 6 min. Top with pepper mixture and cheese. Using spatula, fold egg mixture over filling; cover. Cook 3 min. or until cheese is melted. Serve topped with salsa.
4. Remark
Notes:Great Substitute
Prepare as directed, substituting 2 cups cholesterol-free egg product for the whole eggs and egg whites.
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( From:Kraftfoods.com ) |
( read Cheese and Pepper Omelet ) |
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| Pre:Fiesta Taco Salad Next:Stove-Top Chicken Enchilada Lasagna |
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