Title: Brenda's colorful vegetable omelet
 Categories: Low fat, Main dishes
      Yield: 1 Servings
 
    1/2 c  Chopped onion
    1/2 tb Unsalted butter; softened
    1/3 c  Diced red bell pepper
    1/3 c  Shredded carrots
    1/3 c  Chopped broccoli flowerets
    1/8 ts Dried marjoram
    1/8 ts Salt
      2    Eggs
      1    Egg white
      1 tb Skim milk
      1 tb Minced fresh parsley
    1/4 c  Alfalfa sprouts
           Parsley sprigs for garnish
 
  One day at a time lowfat cookbook p.32. In a medium-size bowl, combine
  onion and 1 teaspoon of the butter. Microwave on HIGH 2 minutes. Stir
  in bell pepper and carrots and microwave on HIGH 2 minutes. Add
  broccoli and microwave on HIGH 1to 2 minutes until vegetables are
  crisp-tender. Stir in marjoram and salt. (You can also cook in a
  skillet over medium heat in the order given on top of the stove until
  vegetables are crisp-tender.) Cover and keep warm. Beat eggs and
  extra egg white with skim milk and parsley. Heat a nonstick 8-inch
  skillet over medium heat until a drop of water dances when sprinkled
  in the pan. Swirl the remaining '/2 teaspoon butter around bottom of
  pan. When melted, pour in egg mixture. As eggs cook, pull edges of
  the omelet toward the center of the pan with a table knife, allowing
  uncooked egg to reach pan. Repeat until eggs are set. Eggs can be
  slightly soft on top, as they will continue to cook. Spoon vegetables
  over half the omelet. Gently fold omelet over vegetables and remove
  to a ser ving plate. Top with sprouts and garnish with parsley. Makes
  2 servings.
  
  PER SERVING; Cal 141 • Carbo 9 gm Prot 10 gm Total fat 7 gm • Sat fat
  3 gm Cal from fat 44%. Chol219mg