Very Veggie Omelette
Fresh and tasty, this healthy omelette is packed with veggies. Plus it’s quick to make, so it’s perfect for even a week day breakfast.
| Servings | Prep Time |
| 2servings | 20minutes |
| Servings | Prep Time |
| 2servings | 20minutes |
Ingredients
- 1 small onion chopped
- 1/4 cup green pepper chopped
- 1 tbsp butter
- 1 small zucchini chopped
- 3/4 cup tomato chopped
- 1/4 tsp dried oregano
- 1/8 tsp pepper
- 4 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
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- 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 near the centre comes out clean. Carefully run a knife around edge of pan to loosen.
- With a knife, score centre of omelette. Place vegetable mixture and half of cheese on one side; fold other side over filling. Sprinkle with remaining cheese. Cut in half to serve.
Recipe Notes
Nutrients per half omelette serving: 197 calories, 9 g fat (5 g saturated fat), 21 mg cholesterol, 639 mg sodium, 10 g carbohydrate, 2 g fiber, 19 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 fat.
Originally Published in Taste of Home: Everyday Light Meals
