Very Veggie Omelet

[Guest guest]

VERY VEGGIE OMELET

 

1 small onion -- chopped

1/4 cup chopped green pepper

1 tablespoon butter or stick margarine

1 small zucchini -- chopped

3/4 cup chopped tomato

1/4 teaspoon dried oregano

1/8 teaspoon pepper

4 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

 

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 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. Pour into a

10-in. 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.

 

Yield: 2 servings.