Nutrition Facts
Serving Size
¼ of recipe
Calories
210
Calories from Fat
60
Total Fat
7 g
Saturated Fat
5 g
Cholesterol
20 mg
Sodium
310 mg
Total Carbohydrate
25 g
Dietary Fiber
2 g
Sugars
20 g
Proteins
15 g
Vitamin A
15% DV
Vitamin C
50% DV
Calcium
25% DV
Iron
8% DV
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Servings and Times
Servings
4
Preparation Time
25 minutes
Cups of Fruits and Vegetables Per Person: 1.0
Ingredients and Preparation
Ingredients
Measures
Fresh fruit (strawberries, blueberries, etc.)
2 cups
Fat-free plain yogurt
1/3 cup
Honey
3 tablespoons
Ground cinnamon
½ teaspoon
Butter
1 tablespoon
Egg substitute
1 cup
Reduced fat cheddar cheese, grated
½ cup
Fresh mint, chopped, for garnish
Directions
- Preheat the broiler, positioning the oven rack 6-8 inches above.
- Melt half the butter in a skillet over medium heat. Pour in half the beaten eggs.
- As the eggs cook, use a spatula to lift the edge, letting the uncooked egg run underneath.
- When loose egg can move to the edge, remove the pan from the heat and sprinkle on half the cheese.
- Place the pan under the broiler until the cheese is melted and the egg is completely set.
- Spread half the fruit on one side of the omelet.
- Top the fruit with a generous dollop of the yogurt, which has been blended with the cinnamon and honey.
- Fold the other side of the omelet over the fruit and slide it onto a plate.
- Garnish with more yogurt mixture and fresh chopped mint.