Combine first 6 ingredients in a bowl; stir well, and set aside. Coat a nonstick skillet with cooking spray; place over medium heat until hot. Add mushrooms and green onions; saute 2 minutes. Increase heat to medium-high, and add egg mixture; cook 2 minutes. Cover and cook an additional minute or until center is set. Remove from heat; top with cheese. Loosen omelet with a spatula; fold in half. Yield: 4 servings (serving size: 1 pita half). Per serving: 239 Calories; 8g Fat (28% calories from fat); 15g Protein; 30g Carbohydrate; 103mg Cholesterol; 407mg Sodium NOTES : To serve, slide omelet onto serving plate; cut into four portions. Line each pita half with 2 tomato slices; place one omelet portion into each half. Recipe by: Cooking Light, Mar/Apr 1993, page 120 Posted to MC-Recipe Digest V1 #410 by firstname.lastname@example.org on Jan 28, 1997.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (388g)|
|Recipe Makes: 4|
|Calories from Fat: 117 (40%)|
|Amt Per Serving||% DV|
|Total Fat 13.1g||17 %|
|Saturated Fat 3.9g||20 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 528.8mg||163 %|
|Sodium 509.6mg||18 %|
|Potassium 679.8mg||18 %|
|Total Carbohydrate 5.2g||2 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 4.4g|
|Protein 38.2g||55 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 289
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