 |
Holly Clegg, Responds:
The key to a no-fail omelet is to use a small, nonstick skillet. Using egg substitutes or egg whites for omelets are just as tasty but better for you. By eliminating the yolk, you cut fat, cholesterol, and calories. As for fillings, experiment with smart choices. Open your refrigerator and use veggie leftovers as well as chicken or seafood.
- Go urban with a salmon omelet—use smoked or leftover baked salmon, red onions, capers, and low-fat cream cheese.
- Go Greek with spinach, capers, and feta.
- Go Southwest with salsa, avocado, onion, cilantro, and low-fat cheese.
- Go veggie with spinach, onions, and asparagus.
When you eat out, your food may be prepared with more fat than you'd use at home—including full-fat cheese. But don't be afraid to ask for your omelet made the way you want it. Limit cheese, stay away from sausage and other high-fat meats, and include plenty of veggies, like peppers, spinach, asparagus, and onions.
|
Holly Clegg
|
