Spanish Omelet Turnovers

Name: Spanish Omelet Turnovers
Ingredients: 1 (11-ounce) package refrigerated crusty French loaf dough; 1 cup frozen egg substitute, thawed; 2 tablespoons 1% low-fat milk; 1/8 teaspoon onion powder; 1/8 teaspoon salt; Olive oil-flavored vegetable cooking spray; 1/2 cup sliced fresh mushrooms; 1/4 cup chopped green pepper; 1/4 cup (1 ounce) shredded reduced-fat sharp Cheddar cheese; 1/2 teaspoon cracked black pepper; 4 (1/8-inch-thick) slices tomato, cut in half

11 ingredients

4 steps

Ingredients

1 (11-ounce) package refrigerated crusty French loaf dough
1 cup frozen egg substitute, thawed
2 tablespoons 1% low-fat milk
1/8 teaspoon onion powder
1/8 teaspoon salt
Olive oil-flavored vegetable cooking spray
1/2 cup sliced fresh mushrooms
1/4 cup chopped green pepper
1/4 cup (1 ounce) shredded reduced-fat sharp Cheddar cheese
1/2 teaspoon cracked black pepper
4 (1/8-inch-thick) slices tomato, cut in half

Directions

1

Unroll dough into a 13- x 12-inch rectangle; cut into 4 rectangles. Set aside.
2

Combine egg substitute and next 3 ingredients; stir well with a wire whisk.
3

Coat a small nonstick skillet with cooking spray; place over medium-high heat until hot. Add mushrooms and green pepper; saute until tender. Add egg substitute mixture; cook over medium heat until mixture is firm but still moist, stirring occasionally.
4

Spoon one-fourth of egg substitute mixtureevenly over half of each rectangle; sprinkle evenly with cheese and cracked pepper. Top each with a tomato slice. Fold rectangles in half over mixture; press edges together with a fork. Coat with cooking spray. Place turnovers on a baking sheet coated with cooking spray. Bake at 375° for 15 minutes or until golden. Serve immediately.