| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 Teelöffel | Reduced-calorie margarine, divided |
| 1 Tasse | onion chopped |
| 1/2 Tasse | red bell pepper coarsely chopped |
| 1/2 Tasse | green bell pepper coarsely chopped |
| 1/3 Tasse | Diced low-salt reduced-fat ham |
| 4 | egg whites |
| 2 | eggs |
| 1/4 Teelöffel | salt |
|
Melt 1 teaspoon of reduced-calorie margarine in a medium nonstick skillet over medium-high heat. Add the onion and bell peppers; saute for 7 minutes or until tender. Add diced ham, and saute 1 minute. Remove from heat; set onion mixture aside.
Combine the egg whites, eggs, and salt in a medium bowl; stir well with a wire whisk.
Melt 1/2 teaspoon margarine in a small nonstick skillet over medium heat. Add 1/2 cup of onion mixture, spreading over bottom of skillet. Pour half of egg mixture into skillet, and top with 1/2 cup onion mixture (do not stir). Cover, reduce heat to medium-low, and cook for 10 minutes or until the center is set. Loosen the omelet with a spatula, and fold in half. Slide omelet onto an individual plate; set aside, and keep warm. Repeat the procedure with remaining 1/2 teaspoon margarine, onion mixture, and egg mixture. Yield: 2 servings (serving size: 1 omelet).
Per serving: 187 Calories; 8g Fat (36% calories from fat); 18g Protein; 11g Carbohydrate; 192mg Cholesterol; 813mg Sodium
|
|
Anmerkungen zum Rezept:
|
