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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Chock-full of fresh-picked garden flavor, this hearty omelet is cheesy, filling and ready in minutes. I often add chopped red pepper for color and variety. And for a light, extra-fluffy texture, try using 1/4-teaspoon of cornstarch per egg when mixing. Mary Relyea - Canastota, New York Ingredients:
1/2 cup chopped zucchini |
1/3 cup chopped onion |
1/4 cup chopped green pepper |
2 teaspoons butter |
4 egg whites |
2 eggs |
1/4 cup fat-free milk |
1/4 teaspoon salt |
1/4 teaspoon pepper |
2 slices reduced-fat process american cheese product, cut into 1/2-inch strips |
Directions:
1. In a 10-in. nonstick skillet coated with cooking spray, saute the zucchini, onion and green pepper in butter until tender.
2. Meanwhile, in a small bowl, whisk the egg whites, eggs, milk, salt and pepper. Pour into skillet; cook over medium heat.
3. As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, sprinkle cheese on one side; fold other side over filling. Slide omelet onto a plate. Cut in half. Yield: 2 servings.
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