¼ cup chopped sundried tomatoes
1 cup sliced mushrooms
¼ cup chopped onion
¼ cup chopped green bell pepper
1 cup egg substitute
2 tablespoons lowfat evaporated skim milk
2 drops hot pepper sauce
¼ teaspoon dry mustard
Dash ground white pepper
4 ounces Cabot Lite50 Jalapeño Cheddar, grated (about 1 cup)
Fresh parsley and 6 mushroom caps for garnish
COMBINE sundried tomatoes with ⅓ cup hot water in a small bowl; let stand until softened. Drain well.
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.
BEAT together egg substitute, evaporated milk, pepper sauce, mustard and white pepper in a bowl 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.
Recipe courtesy of Kim Rocker of La Grange, GA.