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Prep Time: 6 Minutes Cook Time: 20 Minutes |
Ready In: 26 Minutes Servings: 2 |
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Ingredients:
cooking spray |
1/3 cup chopped zucchini |
1/4 cup chopped green onions |
1/4 cup chopped tomato |
2 large egg whites |
3/4 cup fat-free egg substitute |
2 tablespoons water |
1/4 teaspoon celery seeds |
1/4 teaspoon pepper |
1/8 teaspoon salt |
1/4 cup (1 ounce) shredded reduced-fat swiss cheese |
Directions:
1. Coat a 6-inch skillet with cooking spray. Place over medium-high heat until hot. Add zucchini and onions; cook, stirring constantly, until tender. Add tomato, and cook an additional minute. Transfer vegetables to a small bowl; cover, and keep warm. Set aside.
2. In a medium bowl, beat egg whites at high speed of an electric mixer until stiff peaks form. Combine egg substitute and next 4 ingredients in large bowl. Fold egg whites into egg substitute mixture.
3. Wipe skillet dry. Coat skillet with cooking spray; place over medium heat until hot. Spread half of egg mixture in skillet. Cover, reduce heat to low. Cook 5 minutes or until puffy. Turn omelet; cook 3 minutes or until golden. Slide omelet onto a serving plate. Spoon half of vegetables over half of omelet; sprinkle with 2 tablespoons cheese. Fold omelet in half. Repeat procedure with remaining ingredients. Serve immediately.
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