Nutrition Facts

Serving Size ¼ of recipe
Calories 210
Calories from Fat 60
Total Fat 7 g
Saturated Fat 5 g
Cholesterol 20 mg
Sodium 310 mg
Total Carbohydrate 25 g
Dietary Fiber 2 g
Sugars 20 g
Proteins 15 g
Vitamin A 15% DV
Vitamin C 50% DV
Calcium 25% DV
Iron 8% DV

Percent Daily Values (DV) are based on a 2,000 calorie diet.

Servings and Times

Servings 4
Preparation Time 25 minutes

Cups of Fruits and Vegetables Per Person:  1.0

Ingredients and Preparation

Ingredients Measures
Fresh fruit (strawberries, blueberries, etc.) 2 cups
Fat-free plain yogurt 1/3 cup
Honey 3 tablespoons
Ground cinnamon ½ teaspoon
Butter 1 tablespoon
Egg substitute 1 cup
Reduced fat cheddar cheese, grated ½ cup
Fresh mint, chopped, for garnish
  • Preheat the broiler, positioning the oven rack 6-8 inches above.
  • Melt half the butter in a skillet over medium heat. Pour in half the beaten eggs.
  • As the eggs cook, use a spatula to lift the edge, letting the uncooked egg run underneath.
  • When loose egg can move to the edge, remove the pan from the heat and sprinkle on half the cheese.
  • Place the pan under the broiler until the cheese is melted and the egg is completely set.
  • Spread half the fruit on one side of the omelet.
  • Top the fruit with a generous dollop of the yogurt, which has been blended with the cinnamon and honey.
  • Fold the other side of the omelet over the fruit and slide it onto a plate.
  • Garnish with more yogurt mixture and fresh chopped mint.