Holly’s Veggie Omelet
Holly’s Veggie Omelet:
Approximately 300 calories.
Beat 2 eggs with 1/8 cup of low fat milk. Add salt and pepper to taste. Stir in last night’s leftover Roasted Veggies (see recipe under ”Side Dishes”). Pour into a hot skillet sprayed with Pam. Flip when lightly browned on one side. Add 1 – 2 slices of cheese to the top. When completely cooked, fold in half and serve.
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