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SOUTH OF THE BORDER OMELETsouth of the border omelette

Makes 2 servings

• 1/4 cup chopped sundried tomatoes
• 1 cup sliced mushrooms
• 1/4 cup chopped onion
• 1/4 cup chopped green bell pepper
• 1 cup egg substitute
• 2 tablespoons low-fat evaporated skim milk
• 2 drops hot pepper sauce
• 1/4 teaspoon dry mustard
• Dash ground white pepper
• 1 cup grated Cabot 50% Reduced Fat Jalapeno Cheddar (4 ounces)
• Fresh parsley and 6 mushroom caps for garnish

In small bowl, combine sundried tomatoes with 1/3 cup hot water; let stand until softened. Drain well.

2. Lightly oil 8- to 10-inch skillet or coat with cooking spray. Set over medium-high heat. Add mushrooms, onion, green pepper and softened sundried tomatoes; saute until tender. Transfer vegetables to plate and set aside.

3. In bowl, beat together egg substitute, evaporated milk, pepper sauce, mustard and white pepper until blended. Re-oil or re-spray skillet and return to heat; add egg mixture and cook until bottom is lightly browned and top is creamy. Top with reserved vegetables and sprinkle with cheese. Fold omelet in half and slide onto serving plate. Garnish with parsley and mushroom caps and cut into two portions.

Nutrition Analysis
Calories 251 , Total Fat 9g , Saturated Fat 6g , Sodium 725mg , Carbohydrates 13g , Dietary Fiber 2g , Protein 32g , Calcium 499mg 

Recipe & photo from Cabot Creamery Cooperative
Recipe submitted by Kim Rocker of La Grange, Georgia


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