Cheese and Vegetable Omelet |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Super Quick. Serve with toasted English muffins and sliced tomatoes. Ingredients:
butter-flavored cooking spray |
1 3/4 cups finely chopped zucchini (about 1 small) |
1/4 teaspoon dried dill |
1 (8-ounce) carton egg substitute |
1/3 cup thinly sliced green onions |
1/4 teaspoon freshly ground black pepper |
dash of salt |
1/2 cup (2 ounces) reduced-fat shredded cheddar cheese |
Directions:
1. Coat a 10-inch nonstick skillet with cooking spray; place over medium-high heat until hot. Add zucchini, and cook 4 minutes or until crisp-tender, stirring occasionally. Stir in dill; remove mixture from skillet, and set aside. Wipe skillet with paper towels.
2. Coat skillet with cooking spray; place over medium-high heat until hot. Combine egg substitute and next 3 ingredients, stirring well. Add egg substitute mixture to skillet, and cook 2 minutes. Carefully lift edges of omelet using a spatula; allow uncooked portion to flow underneath cooked portion. Cook 2 additional minutes or until center is almost set.
3. Spoon cheese and zucchini mixture down center of omelet. Fold omelet in half. Reduce heat to low; cook 1 additional minute or until cheese melts and omelet is set.
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