Italian Omelet Cooking Healthy with a Microwave, pg 236
Here’s an easy way to prepare a lovely egg entrée that uses handy ingredients and arrives at the table with all the excitement of a Venetian gondola ride! What a bellissima way to start the day. Serves 4
6 eggs or equivalent in egg substitute 1 teaspoon Italian seasoning ¼ teaspoon lemon pepper ½ cup fat-free cottage cheese 1 (8-ounce) can tomatoes, finely chopped and undrained 2 tablespoons reduced-sodium ketchup ¼ cup Kraft Reduced Fat Parmesan Style Grated Topping
Spray a 9-inch glass pie plate with olive oil-flavored cooking spray. In a medium bowl, combine eggs Italian seasoning, and lemon pepper. Pour mixture into prepared pie plate. Cover and microwave on HIGH (100% power) for 4 minutes or until omelet is firm, but moist, stirring after every minute. In a small bowl, combine cottage cheese, undrained tomatoes, and ketchup. Evenly spoon mixture over omelet mixture. Sprinkle Parmesan cheese evenly over top. Continue to microwave on HIGH for 2 minutes. Place pie plate on counter and let set for 2 minutes. Cut into 4 servings. Serve at once.
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