Title: Spanish omelette (egg beaters)
 Categories: Cheese/eggs
      Yield: 2 Servings
 
      2 ts MARGARINE
      8 oz EGG BEATERS (1 CARTON)
    1/2 c  DICED COOKED TURKEY BREAST
      2 tb CHOPPED GREEN OR RED PEPPERS
      2 tb CHOPPED ONION
    1/4 c  SLICED ZUCCHINI
    1/2 c  LOW SODIUM TOMATO SAUCE
    1/8 ts CRUSHED RED PEPPER
 
  IN A SKILLET, OVER MEDIUM HEAT, COOK ZUCCHINI, ONION AND PEPPER IN 1
  TEASPOON MARGARINE UNTIL TENDER. STIR IN TOMATO SAUCE AND RED PEPPER.
  SIMMER FOR 5 MINUTES. IN AN 8 INCH NON-STICK SKILLET, OVER MEDIUM
  HEAT, MELT 1 TSP. MARGARINE. POUR EGG BEATERS INTO HOT SKILLET. COOK
  LIFTING EDGES TO ALLOW UNCOOKED PORTION TO FLOW TO BOTTOM. WHEN
  ALMOST SET, SPOON TURKEY MIXTURE ONTO HALF THE EGG BEATERS. FOLD THE
  OTHER HALF OVER THE TOP OF THE FILLING. SLIDE ONTO SERVING DISH.
  SERVE IMMEDIATELY. MAKES 2 SERVINGS, EACH = 110 CALORIES, 206 mg
  SODIUM, 0 mg CHOLESTEROL, 4 gm FAT, 0 gm SATURATED FAT.