Jan 12, 2010

Facebook Recipe Request, Swiss Cheese and Vegetable Omelet

We were playing a "post game" that said this:"Grab the book nearest you. Right now. • Turn to page 56. • Find the fifth sentence. • Post that sentence AS YOUR STATUS. AND POST these instructions in a comment to this status. • Don't dig for your favorite book, the coolest, the most intellectual. Use the CLOSEST book!!"

My closest book happened to be the South Beach Diet Quick and Easy Cookbook by Arthur Agatston, MD

So someone posted they would like to have this recipe becuase the bitty bit I shared sounded good.  Here was what my bitty bit said:  "Add bell pepper, tomato, and Italian seasoning; cook 3 minutes more."

So without further ado here is the recipe.

(this delicious pic is actually a Red Kale and Cheese Omelet for two found at www.kaylynskitchen.blogspot.com)

Swiss Cheese and Vegetable Omelet
2 tsp extra virgin olive oil, divided
1/2 small onion, thinly sliced
1/2 bell pepper, any color, cut into 1/4-in squares
1 small plum tomato, diced
1/4 tsp Italian seasoning or dried basil
3 eggs, lightly beaten
1/4 tsp salt
Pinch of Ground black pepper
1 ounce reduced-fat Swiss cheese, finely grated (1/4 cup)

Heat 1 tsp of the oil in a large nonstick skillet over medium heat.  Add onion and cook until softened, about 3 minutes.  Add bell pepper, tomato, and Italian seasoning: cook 3 minutes more.  Transfer vegetables to a plate.

Season eggs with salt and pper.  Heat remaining oil inthe same skillet over medium heat, add eggs, and let set for 30 seconds.  Using a heatproof spatula, genly lift edges of eggs while tilting pan to allow uncoooked eggs to run underneath until eggs are set, about 1 minute.  Sprinkle cheese and vegetables over half of omelet.  Fold omelet over filling, slide onto a plate, cut in half, and serve.  Makes 2 servings.

Per serving;  220 calories, 15 g fat, 3.5 g saturated fat, 14 g portein, 7 g carbohydrate, 1 g dietary fiber, 430 mg sodium