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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 2 |
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Great for any meal Ingredients:
1 small onion, chopped |
1/4 cup chopped green pepper |
1 tbs. stick margarine |
1 small zucchini, chopped |
3/4 cup chopped tomato |
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 shredded reduced-fat cheddar cheese, divided |
Directions:
1. 1. In large nonstick skillet, saute' onion and green pepper in butter until tender. Add the zucchini, tomato, oregano and pepper.
2. 2. Cook and stir for 5-8 minutes or until vegetables are tender and liquid is nearly evaporated. Set aside and keep warm.
3. 3. In a mixing 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.
4. 4. Pour into a 10-inch ovenproof skillet coated with nonstick cooking spray. Cook over medium heat for 5 minutes or until bottom is lightly browned.
5. 5. Bake at 350 for 9-10 minutes or until a knife inserted near the center comes out clean. Spoon vegetable mixture over one side; sprinkle with half of the cheese. To fold, score middle of omelet with a sharp knife; fold omelet over filling.
6. 6. Transfer to a warm platter. Sprinkle with remaining cheese. Cut in half to serve.
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