Recipes: Easter Brunch Menu

the recipes

april 2004

Easter Brunch Menu

Omelet with Assorted Fillings

(makes 1)

	refrigerated butter-flavored spray
1/2	cup egg substitute
	freshly ground pepper

Preheat an omelet pan and coat with cooking spray.
Pour egg substitute into pan and cook, lifting the cooked sides with a spatula to allow for uncooked egg to cook. Sprinkle with pepper. When the top is set, place desired filling on one side of the omelet. Using the spatula, fold the omelet over the filling and slide onto a plate.

Fillings:

Per Serving (omelet alone):	110 calories (37% from fat), 4 g fat (1 g saturated fat). 15 g protein, 1 g carbohydrate, 0 g dietary fiber, 0 mg cholesterol, 220 mg sodium,415 mg potassium
Exchanges:	2 very lean meat

Salsa (for 1 tablespoon serving):	10 calories (7% from fat), 0 g total fat, 0 g protein, 0 g carbohydrate, < 1 g dietary fiber, 0 mg cholesterol, 140 g sodium, 70 mg potassium
Exchanges:	free

Mushrooms (3 mushrooms, sliced and sautéed with 1 teaspoon minced shallot with cooking spray in a non-stick pan for 1 serving):	15 calories ( 8% from fat), 0 g total fat, 2 g protein, 39 g carbohydrate, 0 g dietary fiber, 0 mg cholesterol, 0 mg sodium, 210 mg potassium
Exchange:	1 vegetable

Low fat cheddar cheese (2 tablespoons shredded for 1 serving):	25 calories (38% from fat), 1 g fat (.5 saturated fat), 3 g protein, 0g carbohydrate, 0 g dietary fiber, 5 mg cholesterol, 0 mg sodium, 15 mg potassium
Exchanges:	free

Canadian Bacon

(makes 1 serving)

2	ounces (4 thin slices of Canadian bacon), all fat removed

Preheat a non-stick pan and add 1/4 inch water. Add the bacon and simmer for 3 minutes. Remove water and dry pan. Sauté the bacon until slightly browned on both sides.

Per Serving:	70 calories (43 % from fat), 3 g total fat (1 g saturated fat), 9 g protein, 0 g carbohydrate, 0 g dietary fiber, 20 mg cholesterol, 550 mg sodium, 9 g potassium
Exchanges:	1 very lean meat

Sliced Mango or Strawberries

Allow 1/2 cup mango slices or 1 heaping cup of sliced strawberries for 1 fruit exchange (15 g carbohydrate)

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