Heat olive oil in a large skillet.Add mushrooms and green peppers. Cook 5 minutes or so,stirring occasionally,until green pepper is softened.Meanwhile,beat eggs,egg whites,milk,salt and pepper in a medium bowl.When vegetables are soft,transfer them to a plate. Pour the gee mixture into the skillet and cook over medium flame. Lift edges of the skillet to allow raw egg mixture to flow underneath and cook.When the egg is about half set,sprinkle with mushrooms and green pepper.Fold the egg over to enclose the filling and cook to desired doneness. Slide onto a serving platter,then divide into portions and serve. Serves 2 to 4,depending on appetites. Note: Dont be shy about substituting ingredients in the omelet.Season with a little Parmesan cheese or cooked sausage,if desired or change the vegetable combinations.
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|Serving Size: 1 Serving (959g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 1406 (59%)|
|Amt Per Serving||% DV|
|Total Fat 156.2g||208 %|
|Saturated Fat 47.4g||237 %|
|Monounsaturated Fat 61.9g|
|Polyunsanturated Fat 21.1g|
|Cholesterol 6345mg||1952 %|
|Sodium 2835mg||98 %|
|Potassium 2655.6mg||70 %|
|Total Carbohydrate 14.4g||4 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 14.4g|
|Protein 231.9g||331 %|
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Calories per serving: 2392
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