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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 2 |
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Healthy and simply delicious, this light and fluffy omelet is chock-full of fresh garden veggies, flavor and cheese. Logan, Utahâs Edie DeSpain makes it with whatever veggies she has on hand and says itâs great for any meal at all! Ingredients:
4 egg whites |
1/4 cup water |
1/4 teaspoon cream of tartar |
2 eggs |
1/4 teaspoon salt |
1 teaspoon butter |
1 medium tomato, chopped |
1 small zucchini, chopped |
1 small onion, chopped |
1/4 cup chopped green pepper |
1/2 teaspoon italian seasoning |
1/3 cup shredded reduced-fat cheddar cheese |
Directions:
1. 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.
2. 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.
3. 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.
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