"Lighter" Pesto Omelet

1 cup liquid egg substitute

1 small tomato , seeded and diced

1/4 cup sliced roasted red pepper , drained

2 tablespoons BUITONI Refrigerated All Natural Reduced Fat Pesto with Basil

2 tablespoons BUITONI Refrigerated Freshly Shredded Romano Cheese

COMBINE egg substitute and tomato in small bowl; set aside. HEAT greased, large, nonstick skillet over medium-high heat. Pour in egg mixture. Mixture should set immediately at edges. Carefully push cooked portions at edges toward center so uncooked portions can reach hot pan surface, tilting pan and moving cooked portions as necessary. While top is still moist and creamy-looking, fill with roasted pepper, pesto and cheese. Reduce heat to low; fold omelet in half. Cook for an additional 2 minutes. Serve immediately. Tip: May substitute BUITONI Refrigerated Freshly Shredded Parmesan Cheese or feta cheese.

Using 1 cup liquid egg substitute in place of 4 eggs and using BUITONI Refrigerated Reduced Fat Pesto with Basil, you will have a recipe that has:

22% less calories
47% less fat
40% less saturated fat
97% less cholesterol