Recipes: California Spa Breakfast Menu

the recipes

february 98

California Spa Breakfast Menu

Mushroom Omelets

(makes two servings)

	butter-flavored cooking spray
6	ounces (180 g) fresh wild mushrooms such as shiitake, portobello, chanterelles, etc. or button mushrooms (or a combination of 2 or more kinds), thinly sliced
2	scallions, white part only, thinly sliced
1/4	teaspoon (1.25 ml) fines herbs
1	tablespoon (15 ml) chopped fresh flat-leaf parsley
	freshly ground pepper
8	ounces (240 ml) liquid egg substitute
2	sprigs of fresh flat-leaf parsley for garnish

1.	Spray a nonstick small skillet or omelet pan with cooking spray and heat over high heat for a minute. Add the mushrooms and scallions; cook over high heat until the mushrooms are just cooked through, stirring. Add the fines herbs, parsley, and pepper. Remove from heat and keep warm.
2.	Using the same small skillet, again lightly sprayed with cooking spray. add half of the egg substitute. Cook over medium heat, lifting the sides of the eggs to allow uncooked eggs to flow under. Once the bottom is lightly browned, carefully flip the omelet to brown the other side. Using a slotted spoon to drain off any liquid, spoon half of the mushroom mixture onto the omelet and fold in half. Transfer the omelet to a warmed plate and keep warm.
3.	Repeat the procedure, making the second omelet. Place a sprig of parsley on each omelet.

Per serving:	83 calories (4% calories from fat), 14 g protein, trace total fat (0.1 g saturated fat), 6 g carbohydrate, 1 g dietary fiber, 0 cholesterol, 205 mg sodium
Exchanges:	2 very lean meat, 1 vegetable

English Muffins with Jam

(makes 2 servings)

Toast 2 English muffins, fork split, and top each half with a teaspoon of your favorite sugar-free jam. Exchanges will equal 2 carbohydrate (2 bread/starch).

Strawberries with Sour Cream

(makes 2 servings)

2	cups fresh strawberries with stems
4	tablespoons (60 g) fat-free sour cream
1/4	teaspoon (1.25 ml) sugar substitute, or to taste

1.	Rinse the strawberries (do not remove the stems) and drain on paper towels.
2.	Place the strawberries on 2 dessert plates with a cup of your tea at one side.
3.	Combine the sour cream with sugar substitute; place half on each plate. Serve at once.

Per serving:	76 calories (6% calories from fat), 3 g protein, 1 g total fat (0 saturated fat), 16 g carbohydrate, 3 g dietary fiber, 0 cholesterol, 24 mg sodium
Exchanges:	1 carbohydrate (1 fruit)

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