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Very Veggie Omelet

"I enjoy serving this light a fluffy omelet to my husband, who always appreciates a new twist on breakfast," writes Jane Houberg from Reddick, Illinois. "It's chock-dull of garden goodness."
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    2 servings

Ingredients

  • 1 small onion, chopped
  • 1/4 cup chopped green pepper
  • 1 tablespoon butter
  • 1 small zucchini, chopped
  • 3/4 cup chopped tomato
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon pepper
  • 4 large egg whites
  • 1/4 cup water
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1/4 cup egg substitute
  • 1/2 cup shredded reduced-fat cheddar cheese, divided

Directions

  • In a large nonstick skillet, saute onion and green pepper in butter until tender. Add the zucchini, tomato, oregano and pepper. Cook and stir for 5-8 minutes or until vegetables are tender and liquid is nearly evaporated. Set aside and keep warm.
  • In a small bowl, beat egg whites, water, cream of tartar and salt until stiff peaks form. Place egg substitute in another bowl; fold in egg white mixture. Pour into a 10-in. ovenproof skillet coated with cooking spray. Cook for 5 minutes over medium heat or until lightly browned on bottom.
  • Bake, uncovered, at 350° for 9-10 minutes or until a knife inserted in the center comes out clean. Carefully run a knife around edge of pan to loosen.
  • With a knife, score center of omelet. Place vegetable mixture and half of cheese on one side; fold other side over filling. Sprinkle with remaining cheese. Cut in half to serve.
Nutrition Facts
1/2 each: 197 calories, 9g fat (5g saturated fat), 21mg cholesterol, 639mg sodium, 10g carbohydrate (0 sugars, 2g fiber), 19g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 fat.
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