Sprout Omelet

[Guest guest]

Sprout Omelet

 

1 cup Mung bean sprouts

1/2 cup bell pepper, diced

1/4 cup green onion, diced

2/3 cup mushrooms, sliced

1/4 cup water chestnuts, diced

1 cup egg substitute

1/4 cup skim milk

2 tsps. vegetable oil

 

In an omelet pan, sauté vegetables and bean sprouts in oil for 3 to 5 minutes.

Remove vegetables and place on a warm plate.

Whip together the egg substitute and milk.

Pour egg mixture into the omelet pan and cook on both sides.

Place vegetables in center and fold omelet over.

If using alfalfa sprouts, sauté the vegetable 1 to 3 minutes before adding the

alfalfa sprouts so that they cook for only 2 minutes. Cooking alfalfa sprouts

changes their taste in an interesting way.

Makes 2 servings.

Calories 170, Fat 5g, Cholesterol 0mg, Sodium 280mg, Carbohydrate 16g, Fiber 3g.

Points 3.