|Fresh fruit (strawberries, blueberries, etc.)||2 cups|
|Fat-free plain yogurt||1/3 cup|
|Ground cinnamon||½ teaspoon|
|Egg substitute||1 cup|
|Reduced fat cheddar cheese, grated||½ cup|
|Fresh mint, chopped, for garnish|
- Preheat the broiler, positioning the oven rack 6-8 inches above.
- Melt half the butter in a skillet over medium heat. Pour in half the beaten eggs.
- As the eggs cook, use a spatula to lift the edge, letting the uncooked egg run underneath.
- When loose egg can move to the edge, remove the pan from the heat and sprinkle on half the cheese.
- Place the pan under the broiler until the cheese is melted and the egg is completely set.
- Spread half the fruit on one side of the omelet.
- Top the fruit with a generous dollop of the yogurt, which has been blended with the cinnamon and honey.
- Fold the other side of the omelet over the fruit and slide it onto a plate.
- Garnish with more yogurt mixture and fresh chopped mint.
Fruit: 1; Vegetables: 0; Meat: 2; Milk: 0; Fat: 1; Carbs: 1; Other: 0
Jesse Ziff Cool for Melissa’s Variety Produce
|Serving Size||¼ of recipe|
|Calories from Fat||60|
|Saturated Fat||5 g|
|Dietary Fiber||2 g|
|Vitamin A||15% DV|
|Vitamin C||50% DV|
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