Western Omelet

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Western Omelet

Makes 2 servings (half of omelet per serving)

1/2 cup finely chopped red or green bell pepper

1/3 cup cubed cooked potato

2 slices turkey bacon, diced

1/4 tsp dried oregano leaves

2 tsps Fleischmann's Original Margarine, divided

1 cup Egg Beaster Healthy Real Egg Product

Fresh oregano sprig, for garnish

In 8-inch nonstick skillet, over medium heat, saute bell pepper, potato,

turkey bacon and dried oregano in 1 teaspoon margarine until tender. Remove

from skillet; keep warm.

In same skillet, over medium heat, melt remaining margarine. Pour Egg

Beaters into skillet. Cook, lifting edges to allow uncooked portion to flow

underneath. When almost set, spoon vegetable mixture over half of omelet.

Fold other half over vegetable mixture; slide onto serving plate. Garnish

with fresh oregano.

Note: For frittata, cook vegetables, turkey bacon and dried oregano in 2

teaspoons margarine. Pour Egg Beaters evenly into skillet over vegetable

mixture. Cook without stirring for 4 to 5 minutes or until cooked on bottom

and almost set on top. Carefully turn frittata, cook for 1 to 2 minutes more

or until done. Slide onto serving platter; cut into wedges to serve.

Exchanges: 1 starch, 2 lean meat

Calories 166;Fat 6g;Carbs 14g;Protein 15g;Chol 10mg;Sodium 423mg;Fiber 2g

Diabetic Cooking Jan./Feb. 2004