Vegetable Omelet

Vegetable Omelet
Omelets are usually eaten for breakfast but can be good for any meal.
Recipe type: Breakfast
Serves: 2
  • 1 small onion, chopped
  • ¼ cup chopped green pepper
  • 1 Tbs. stick margarine
  • 1 small zucchini, chopped
  • ¾ cup chopped tomato
  • ¼ tsp. dried oregano
  • ⅛ tsp. pepper
  • 4 egg whites
  • ¼ cup water
  • ¼ tsp. cream of tartar
  • ¼ tsp. salt
  • ¼ cup egg substitute
  • ½ cup shredded reduced-fat cheddar cheese, div
  1. In 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 mixing 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.
  2. Pour into a 10-inch ovenproof skillet coated with nonstick cooking spray. Cook over medium heat for 5 minutes or until bottom is lightly browned. Bake at 350 for 9-10 minutes or until a knife inserted near the center comes out clean. Spoon vegetable mixture over one side; sprinkle with half of the cheese. To fold, score middle of omelet with a sharp knife; fold omelet over filling. Transfer to a warm platter. Sprinkle with remaining cheese. Cut in half to serve


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