Monday, January 23, 2012
Contdown Continues and a recipe
So there are now 7 days to go till the day. Not much going on today. Got up to 47 degrees according to my temp gauge. Other than that not a lot. I usually share a recipe on Sundays and did sort of yesterday but here is one that just looked to good to pass up. serves two, takes 25 min to prep and 25 min to cook.
1/4 cup sliced (1/4-inch-thick) zucchini
1/4 cup thinly sliced onion
1/4 cup chopped red bell pepper (1/4 medium)
1/4 cup chopped yellow or green bell pepper (1/4 medium)
1/4 cup sliced fresh mushrooms
1/4 teaspoon salt
1 carton (8 oz) fat-free egg product (1 cup) or 4 eggs
1 tablespoon fat-free (skim) milk
1/4 cup shredded reduced-fat Swiss cheese (1 oz)
1 small plum (Roma) tomato, sliced
1. Cut zucchini slices into quarters. Heat 10- or 8-inch nonstick skillet with sloping sides (omelet pan) over medium heat. Add zucchini and remaining filling ingredients; cook 4 to 6 minutes, stirring occasionally, until tender. Remove cooked vegetables from skillet; place on plate and cover to keep warm. Cool skillet 1 minute; wipe clean with paper towel.
2. In small bowl, mix egg product and milk. Heat same skillet over medium heat. Pour egg mixture into skillet; cook 4 to 5 minutes without stirring but lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet, until mixture is set but top is still moist.
3. Spoon cooked vegetables onto half of omelet; sprinkle with cheese. With wide spatula, loosen edge of omelet and fold over vegetables. Arrange tomato slices on top of omelet.
This is a great way to get your vegetables at breakfast! Red, yellow and green bell peppers are high in vitamin C, and all the vegetables provide fiber.
Take it for a test drive and let me know about it.
Have a great night or day which ever it is where you are at.
May God richly bless you.