Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 tb Olive oil
1 md Potato, very thinly sliced
4 Scallions, sliced
2 c Fat free egg substitute
1/4 c Water
1/4 c Canned roasted red peppers,
-sliced

Coat a large no stick frying pan with no stick spray. Add 1/2
tablespoon of the oil and warm over medium heat. Add the potatoes and
scallions and cook for 5 minutes or until potatoes are golden and
fork tender.

In a medium bowl beat together the egg substitute, water and peppers.

Add the remaining 1 tablespoon oil to the pan and warm over low heat.
Add the egg mixture and cook for 1 minute, or until the edges begin
to set. Lift the edges with a pancake turner and tilt the pan
slightly to allow any uncooked mixture to run underneath.

Cook for 1 to 2 minutes or until just cooked through. Fold the omelet
in half and cook for 30 seconds. Slice from the pan onto a serving
platter and cut into four wedges.

129 calories per serving

From the October 1996 issue of Cosmopolitan Magazine

Formatted on December 8, 1996 by Jamie Calton

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