1/4 c. grated fresh lf Parmesan cheese
4 oz. lf cream cheese, softened
3/4 c. ff milk
2 T. soy flour (or whole wheat flour)
12 eggs (or egg beaters)
1 plum tomato, seeded and diced
1 c. diced green bell pepper
1 c. sliced mushrooms
1/2 c. chopped onion
1 and 1/2 c. shredded lf mozzarella cheese
Spaghetti sauce, warmed
1) Preheat oven to 375. Place cream cheese in bowl and whisk until smooth. Gradually add milk to cream cheese, whisking until smooth. Whisk in flour and Parmesan cheese. Whisk eggs in another bowl. Add cream cheese mixture and mix well.
2) Line a bar pan with parchment paper. Pour egg mixture into pan. Bake 30-33 minutes or until omelet is puffy and golden brown.
3) Meanwhile, slice tomato in half crosswise. Remove seeds. Dice tomato and bell pepper. Set tomato aside. Slice mushrooms and chop onion. Saute bell pepper, mushrooms, and onion (in olive or canola oil) over medium heat 3-4 minutes or until crisp-tender. Remove from heat. Set aside.
4) Remove omelet from oven. Immediately sprinkle with vegetables, tomato, and mozzarella cheese. Starting at short end, lift Parchment Paper to roll omelet jelly-roll fashion. Let stand 5 minutes to allow cheese to melt. Transfer to serving platter. Sprinkle with additional Parmesan cheese, if desired. Cut omelet into slices and serve with spaghetti sauce, if desired.
The South Beach Diet - Parties & Holidays Cookbook has what sounds like a really good Thanksgiving menu in it... If you are interested in any of the recipes, I posted them in the recipe forum...