cybergranny
08-20-2001, 05:42 AM
This omelet combines whole eggs with egg substitute to keep the fat and cholesterol levels at bay. Light and luscious from the addition of ricotta cheese, it is delicious plain or topped with Ranchero Sauce,* warm or at room temperature.
Makes 4 servings: 2 points per serving
2 eggs
1/2 cup egg substitute
1/2 cup nonfat ricotta cheese
2 tablespoons minced fresh flat-leaf parsley or cilantro
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
In medium bowl, with fork, beat eggs. Add egg substitute, cheese, parsley, salt and pepper;
beat to combine. Spray large nonstick skillet with nonstick cooking spray; heat.
Add egg mixture; cook over medium heat, tilting to cover bottom of skillet, until bottom is
set. Reduce heat to low; cook 3-4 minutes, until egg mixture is lightly browned on bottom.
Remove from heat; let stand, covered, 5-7 minutes, until egg mixture is just set.
With spatula, carefully loosen edges of egg mixture; roll as tightly as possible, jelly-roll
fashion. Transfer egg roll to serving platter; cut into 4 equal pieces.
PER SERVING: 85 Calories, 3 g Total Fat, 1 g Saturated Fat, 109 mg Cholesterol, 247 mg Sodium, 3 g Total Carbohydrate, 0 g Dietary Fiber, 11 g Protein, 186 mg Calcium
VARIATION: still 2 points per serving
Vegetable Omelet: In small nonstick skillet, heat 1 teaspoon oil; add 1/2 cup sliced onion,
mushrooms, green or red bell pepper or spinach, or any combination of vegetables. Cook
over medium heat, stirring frequently, until softened; spread over egg mixture before rolling.
PER SERVING: 99 Calories, 4 g Total Fat, 1 g Saturated Fat, 109 mg Cholesterol, 249 mg Sodium, 4 g Total Carbohydrate, 0 g Dietary Fiber, 11 g Protein, 189 mg Calcium
Recipe from Weight Watchers Slim Ways Mexican
*Ranchero Sauce
This is not the standard ranchero sauce, which uses fresh chile peppers;
The dried ones here give it a rich, almost smoky flavor that complements light omelets, chicken and pork.
Makes 4 servings: 1 point per serving
1 teaspoon corn oil
1 medium dried mulato or ancho pepper, seeded and torn into pieces **
Boiling water
1 1/2 cups stewed tomatoes
1 medium jalapeno pepper, seeded and deveined
2 garlic cloves, peeled
2 tablespoons chopped onion
In small nonstick skillet, heat oil; add mulato pepper. Cook over medium heat, stirring constantly, 30 seconds, until softened. Transfer cooked pepper to small bowl; add boiling water to cover. Let stand 15 minutes; drain. Transfer cooked pepper to food processor or blender. Add 3/4 cup of the tomatoes; puree until smooth. Add remaining 3/4 cup tomatoes, and the jalapeno pepper and garlic; process until coarsely pureed. In same skillet, cook onion over medium heat, stirring frequently, 8-10 minutes, until lightly browned. Add
pepper mixture to cooked onion; cook over high heat, stirring frequently, 3-4 minutes,
until heated.
**Any mild dried pepper will do.
PER SERVING: 52 Calories, 2 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 245 mg Sodium, 9 g Total Carbohydrate, 2 g Dietary Fiber, 2 g Protein, 41 mg Calcium
Recipe from Weight Watchers Slim Ways Mexican
Makes 4 servings: 2 points per serving
2 eggs
1/2 cup egg substitute
1/2 cup nonfat ricotta cheese
2 tablespoons minced fresh flat-leaf parsley or cilantro
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
In medium bowl, with fork, beat eggs. Add egg substitute, cheese, parsley, salt and pepper;
beat to combine. Spray large nonstick skillet with nonstick cooking spray; heat.
Add egg mixture; cook over medium heat, tilting to cover bottom of skillet, until bottom is
set. Reduce heat to low; cook 3-4 minutes, until egg mixture is lightly browned on bottom.
Remove from heat; let stand, covered, 5-7 minutes, until egg mixture is just set.
With spatula, carefully loosen edges of egg mixture; roll as tightly as possible, jelly-roll
fashion. Transfer egg roll to serving platter; cut into 4 equal pieces.
PER SERVING: 85 Calories, 3 g Total Fat, 1 g Saturated Fat, 109 mg Cholesterol, 247 mg Sodium, 3 g Total Carbohydrate, 0 g Dietary Fiber, 11 g Protein, 186 mg Calcium
VARIATION: still 2 points per serving
Vegetable Omelet: In small nonstick skillet, heat 1 teaspoon oil; add 1/2 cup sliced onion,
mushrooms, green or red bell pepper or spinach, or any combination of vegetables. Cook
over medium heat, stirring frequently, until softened; spread over egg mixture before rolling.
PER SERVING: 99 Calories, 4 g Total Fat, 1 g Saturated Fat, 109 mg Cholesterol, 249 mg Sodium, 4 g Total Carbohydrate, 0 g Dietary Fiber, 11 g Protein, 189 mg Calcium
Recipe from Weight Watchers Slim Ways Mexican
*Ranchero Sauce
This is not the standard ranchero sauce, which uses fresh chile peppers;
The dried ones here give it a rich, almost smoky flavor that complements light omelets, chicken and pork.
Makes 4 servings: 1 point per serving
1 teaspoon corn oil
1 medium dried mulato or ancho pepper, seeded and torn into pieces **
Boiling water
1 1/2 cups stewed tomatoes
1 medium jalapeno pepper, seeded and deveined
2 garlic cloves, peeled
2 tablespoons chopped onion
In small nonstick skillet, heat oil; add mulato pepper. Cook over medium heat, stirring constantly, 30 seconds, until softened. Transfer cooked pepper to small bowl; add boiling water to cover. Let stand 15 minutes; drain. Transfer cooked pepper to food processor or blender. Add 3/4 cup of the tomatoes; puree until smooth. Add remaining 3/4 cup tomatoes, and the jalapeno pepper and garlic; process until coarsely pureed. In same skillet, cook onion over medium heat, stirring frequently, 8-10 minutes, until lightly browned. Add
pepper mixture to cooked onion; cook over high heat, stirring frequently, 3-4 minutes,
until heated.
**Any mild dried pepper will do.
PER SERVING: 52 Calories, 2 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 245 mg Sodium, 9 g Total Carbohydrate, 2 g Dietary Fiber, 2 g Protein, 41 mg Calcium
Recipe from Weight Watchers Slim Ways Mexican