Veggie Omelet for 2

[Guest guest]

Veggie Omelet

 

1 TB butter or margarine

1 small onion, chopped

1/4 cup green bell pepper, chopped

1 small zucchini, chopped

3/4 cup fresh tomato, chopped

1/4 tsp. dried oregano

1/8 tsp. ground black pepper

4 large egg whites

1/4 cup water

1/4 tsp. cream of tartar

1/4 tsp. salt

1/4 cup egg substitute

1/2 cup reduced fat Cheddar cheese, shredded, divided

 

Melt butter in a large nonstick skillet over medium heat. Add onion and bell

pepper; sauté

until tender. Add the zucchini, tomato, oregano, and ground pepper. Cook and

stir 5 to 8 minutes

or until vegetables are tender and liquid is nearly evaporated. Set aside and

keep warm.

 

Heat oven to 350° F. Coat a 10 " oven proof skillet with vegetable cooking

spray; set aside.

 

Beat egg whites, water, cream of tartar, and salt in a mixer bowl on medium

speed until stiff

peaks form. Place egg substitute in another bowl; fold in egg white mixture.

 

Heat prepared skillet over medium heat; pour in egg mixture. Cook 5 minutes

or until bottom

is lightly browned. Place in oven and bake until a knife inserted near the

center comes out clean,

9 to 10 minutes. Spoon vegetable mixture over one side; sprinkle with 1/4 cup

cheese. To fold,

score middle of omelet with a sharp knife; fold omelet over filling. Transfer

to a warm platter.

 

Sprinkle with remaining 1/4 cup cheese. Cut in half to serve.

 

Serves: 2.

 

Nutrition Information:

Per Serving = Calories 197, fat 9 g, sat fat 5 g, cholesterol 21 mg,

sodium 639 mg, carbs 10 g, fiber 2 g, protein 19 g.