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Fitness

7 Fat-Fighting Dinners

A week's worth of quick and healthy dinner recipes designed to rev up your metabolism and help you burn more fat and feel more energized. Enjoy!
Baked Veggie Omelet Baked Veggie Omelet

Makes: 6 servings

Ingredients
Nonstick cooking spray
2 tablespoons butter
3 cups bite-size bell pepper strips, sliced mushrooms, and thinly sliced zucchini
1/3 cup chopped onion (1 small)
1/2 teaspoon dried basil
1/8 teaspoon black pepper
1/2 teaspoon salt
3 tablespoons tomato sauce
10 egg whites
5 eggs
1/4 cup water
1/4 cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
Tomato sauce, warmed (optional)

Directions
1. Preheat oven to 400 degrees F. Lightly coat a 15-x-10-x-1-inch baking pan with cooking spray; set aside.
2. In a large skillet, melt butter over medium heat. Add vegetables, onion, and dried basil. Cook and stir 5 to 8 minutes. Add pepper and 1/4 teaspoon of the salt. Remove from heat; stir in tomato sauce; keep warm.
3. In a medium bowl beat egg whites, eggs, water, and remaining 1/4 teaspoon salt with a whisk until combined but not frothy. Pour eggs into the baking pan. Bake, uncovered, 7 minutes, or until eggs have just set.
4. Meanwhile, in a small bowl, combine cheeses; set aside.
5. Cut the baked eggs into six 5-inch squares. Using a spatula, lift each square from the pan and invert onto a plate. Divide warm vegetable mixture among omelets; top with cheese. Fold omelets diagonally in half, forming triangles. If desired, drizzle with additional tomato sauce.

Nutrition facts per serving: 170 calories, 14g protein, 7g carbohydrate, 10g fat (4g saturated), 2g fiber

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