Title: Spanish omelet
 Categories: Breakfast, Lowfat, Cheese/eggs
      Yield: 6 Servings
 
      1 ts Oil
    3/4 c  Chopped onion
  1 1/2 c  Chopped fresh tomatoes
  1 1/2 c  Frozen peas
    1/4 ts Freshly ground pepper
  1 1/2 c  Egg whites(about 12)
    2/3 c  Egg substitute
 
  Saute onions in oil. Stir in tomatoes and simmer uncovered for 4 or 5
  minutes. Add peas and pepper to the tomato mixture and simmer until
  done. Combine the egg whites and egg substitute in a mixing bowl.
  Beat on high speed with an electric mixer until foamy. Heat nonstick
  frypan over low heat. Pour in egg mixture and cook slowly until
  mixture begins to set. Loosen the edges from pan. Pour tomato filling
  in the center of the omelet. Fold one half over the other and tip
  onto a plate. Serve with whole-grain toast. Makes 6 servings
  ~--------------------------------------------------------------------
      1/6    Recipe calories 93,protein 11.7 gm,carb. 9.3 gm,total fat
  1.0 gm,CSI Units 0.2,sodium 170 mg,potassium 278 mg,calcium 39
  mg,iron 1.5 mg.
  ~---------------------------------------------------------------------
  The New American Diet by Connor & Connor