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Scrambled Egg White Omelet


  • 2 egg whites or egg substitute
  • ½ of a medium-sized green bell pepper, diced
  • 2 tbsp. salsa
  • 2 tbsp. fat-free shredded cheddar cheese
  • ¼ c. mushroom slices
  • 1 tbsp. skim milk


  1. Beat egg whites and tbsp. of milk in medium bowl with whisk.
  2. Mix all other ingredients into egg mixture with fork.
  3. Pour mixture into small non-stick skillet and cook on stove over medium heat until bubbly on top.
  4. Scramble the mixture until hot and egg whites are solid.

Serves one




Herb Omelet


  • 4 eggs or egg substitute
  • ½ tsp. sweet basil
  • 1/4 tsp. sage
  • 1/3 cup reduced fat milk
  • 1/3 cup chopped onion


  1. Mix all ingredients in a medium sized bowl.
  2. Pour mixture into a heated, greased pan.
  3. Cook on medium heat.
  4. As soon as the mixture is firm, flip it and cook the other side until done.

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