Florentine Omelette

2 cups liquid egg substitute
1 teaspoon Italian seasoning
1/4 teaspoon salt
8 ounces mushrooms, sliced
1 onion, chopped
1 red bell pepper, chopped
1 clove garlic, minced
2 ounces (1 packed cup) spinach leaves, chopped
3/4 cup (3 ounces) shredded low-fat mozzarella cheese

In a medium bowl, whisk together the egg substitute, Italian seasoning, salt, and 3 tablespoons water.

Coat a large nonstick skillet with cooking spray. Set over medium-high heat. Add the mushrooms, onion, pepper, and garlic. Cook, stirring often, for 4 to 5 minutes, or until the pepper starts to soften. Add the spinach. Cook for 1 minute, or until the spinach wilts. Transfer to a small bowl and cover.

Wipe the skillet with a paper towel. Coat with cooking spray and set over medium heat. Pour in half of the egg-substitute mixture. Cook for 2 minutes, or until the bottom begins to set. Using a spatula, lift the edges to allow the uncooked mixture to flow to the bottom of the pan. Cook for 2 minutes, or until set. Sprinkle with half of the reserved vegetable mixture and half of the cheese. Cover and cook for 2 minutes, or until the cheese melts.

Using a spatula, fold the omelette in half. Invert onto a serving plate.

Coat the skillet with nonstick spray. Repeat with the remaining egg-substitute mixture, vegetable mixture, and cheese to cook another omelette. To serve, cut each omelette in half.

Makes 4 servings

195 calories, 23 g protein, 8 g carbohydrates, 2 g dietary fiber, 8 g total fat, 3 g saturated fat, 14 mg cholesterol, 471 mg sodium

1/2 carb (1 1/2 vegetable), 2 meat