Zucchini Ribbons with No-Cook Tomato Sauce

116 Calories
1 serving

Vegetable Omelet

128 Calories
2 servings

Per Serving
128 Calories
Protien: 16g
Fat: 4g
Sat fat: 1g
Trans Fat: 0g
Cholesterol: 1mg
Carbs: 6g
Dietary Fiber: 1g
Sodium: 227mg

INGREDIENTS:

• 1/2 Cup chopped fresh mushrooms
• 1/2 chopped green (red/yellow) pepper
• salt and freshly ground black pepper, to taste
• 1 egg
• 1 large tomato diced

INSTRUCTIONS:

1. Spray a medium nonstick skillet with cooking spray and heat over medium fire.
2. Add mushrooms and bell pepper and cook, stirring occasionally, until softened, about 5 minutes. Season with salt and pepper, transfer to a bowl and wipe out the skillet with a damp paper towel.
3. Spray skillet again with coking spray and heat over medium heat and add th egg and cook until the center starts to set, about 2 minutes.
4. Spoon the vegetables over omelet.
5. Lift with a spatula so the uncooked portion of egg can flow, transfer to two plates, and top each serving with diced tomato.