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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Swiss cheese adds a rich, mild cheese flavor to the omelet; if you want a sharper flavor, use reduced-fat Cheddar. Ingredients:
cooking spray |
1/3 cup finely chopped zucchini |
1/4 cup chopped green onions |
1/4 cup chopped seeded peeled tomato |
dash of pepper |
2 large egg whites |
3/4 cup egg substitute |
2 tablespoons water |
1/4 teaspoon dried basil |
1/4 teaspoon celery seeds |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1/2 cup (2 ounces) shredded reduced-fat swiss cheese |
Directions:
1. Coat a 6-inch heavy skillet with cooking spray; place over medium heat until hot. Add zucchini, green onions, and tomato; sauté 2 to 3 minutes or until tender. Stir in dash of pepper. Remove vegetables from pan; set aside, and keep warm.
2. Beat egg whites until stiff peaks form; set aside.
3. Combine egg substitute and next 5 ingredients in a small bowl; stir well. Gently fold egg whites into egg substitute mixture.
4. Place pan over medium heat until hot enough to sizzle a drop of water. Spread half of egg mixture in pan. Cover, reduce heat to low, and cook 5 minutes or until puffy and golden on bottom, gently lifting omelet at edge to judge color. Turn omelet, and cook 3 minutes or until golden. Carefully slide omelet onto a warm plate. Spoon half of vegetable mixture over half of omelet; sprinkle with 1/4 cup cheese, and fold in half. Repeat procedure with remaining egg mixture, vegetable mixture, and cheese.
5. carbo rating: 4
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