No-Fat Spanish Omelet
Rec.food.recipes/Dancer/1999

2 large onions, thinly sliced
1 pound mushrooms, chopped
3 tomatoes, peeled & sliced
1 green pepper, chopped
1 red pepper, chopped
1 cup fat free chicken broth
1/8 cup lite evaporated milk
6 egg whites
Egg substitute equal to three eggs
1/8 teaspoon white pepper
2 Tablespoons butter buds
1 Tablespoon Worcestershire sauce
1 Tablespoon minced parsley

In large nonstick skillet over high heat, saute onions, mushrooms, tomatoes and peppers in broth until tender; stirring occasionally. Vegetable sauce should thicken as broth evaporates. Remove from heat when broth has almost evaporated and keep warm. Meanwhile, in blender, combine milk, egg whites, Egg substitute, white pepper, butter buds and Worcestershire sauce; mix on high for one minute.

Pour egg mixture into hot nonstick skillet. Cook omelet until it begins to set. Loosen eggs from sides of skillet, pour half of vegetable sauce over one half of omelet, fold the other side over sauce and let cook for 1 minute. Turn omelet over and continue to cook until omelet is done; about 2 minutes. Place omelet on platter and top with remaining sauce. Sprinkle with parsley. Serve immediately.

Makes 3 servings
Calories 242; Fat 0 g; Fiber 2 g.