Western Egg White Omelet

[mos]

western egg white omelet
1 tablespoon green bell pepper
1 tablespoon chopped scallion
1 tablespoon chopped red bell pepper
? cup liquid egg substitute
3 tablespoons shredded reduced-fat cheese
lightly coat a medium skillet with the cooking spray. saute the peppers and the scallions until they are tender-crisp.

pour the egg substitute over the vegetables. when partially set, spread the cheese over half of the egg substitute and fold the omelet in half over the filling. continue cooking until cooked through.

serve immediately.
serves 1 = 169 CALORIES

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