Directions:
- In a small bowl, beat the egg whites, water and cream of tartar until stiff peaks form. In a large bowl, beat eggs and salt until thick and lemon-colored, about 5 minutes. Fold in the whites.
- In a 10-in. ovenproof skillet coated with cooking spray, melt butter. Pour egg mixture into skillet. Cook for 5 minutes over medium heat or until puffed and lightly browned on the bottom. Bake, uncovered, at 350° for 10-12 minutes or until a knife inserted 2 in. from edge comes out clean.
- Meanwhile, in a large skillet, saute the tomato, zucchini, onion, green pepper and Italian seasoning until tender. Carefully run a knife around edge of ovenproof skillet to loosen omelet. With a knife, score center of omelet. Place vegetables on one side and sprinkle with cheese; fold other side over filling. Slide onto a serving plate; cut in half. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 197.69 Kcal (828 kJ) | ||
| Calories from fat | 87.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.67g | 15% | |
|---|---|---|---|
| Cholesterol | 179.21mg | 60% | |
| Sodium | 604.15mg | 25% | |
| Potassium | 502.84mg | 11% | |
| Total Carbs | 8.41g | 3% | |
| Sugars | 4.46g | 18% | |
| Dietary Fiber | 1.74g | 7% | |
| Protein | 19.35g | 39% | |
| Vitamin C | 27.8mg | 46% | |
| Iron | 1mg | 5% | |
| Calcium | 219mg | 22% | |
| Amount Per 100 g | |||
| Calories | 70.01 Kcal (293 kJ) | ||
| Calories from fat | 30.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.43g | 15% | |
|---|---|---|---|
| Cholesterol | 63.46mg | 60% | |
| Sodium | 213.94mg | 25% | |
| Potassium | 178.07mg | 11% | |
| Total Carbs | 2.98g | 3% | |
| Sugars | 1.58g | 18% | |
| Dietary Fiber | 0.62g | 7% | |
| Protein | 6.85g | 39% | |
| Vitamin C | 9.9mg | 46% | |
| Iron | 0.3mg | 5% | |
| Calcium | 77.5mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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