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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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I enjoy serving this light a fluffy omelet to my husband, who always appreciates a new twist on breakfast, writes Jane Houberg from Reddick, Illinois. It's chock-dull of garden goodness. Ingredients:
1 small onion, chopped |
1/4 cup chopped green pepper |
1 tablespoon butter |
1 small zucchini, chopped |
3/4 cup chopped tomato |
1/4 teaspoon dried oregano |
1/8 teaspoon pepper |
4 egg whites |
1/4 cup water |
1/4 teaspoon cream of tartar |
1/4 teaspoon salt |
1/4 cup egg substitute |
1/2 cup shredded reduced-fat cheddar cheese, divided |
Directions:
1. In a large nonstick skillet, saute onion and green pepper in butter until tender. Add the zucchini, tomato, oregano and pepper. Cook and stir for 5-8 minutes or until vegetables are tender and liquid is nearly evaporated. Set aside and keep warm.
2. In a small 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. Pour into a 10-in. ovenproof skillet coated with cooking spray. Cook for 5 minutes over medium heat or until lightly browned on bottom.
3. Bake, uncovered, at 350° for 9-10 minutes or until a knife inserted near the center comes out clean. Carefully run a knife around edge of pan to loosen.
4. With a knife, score center of omelet. Place vegetable mixture and half of cheese on one side; fold other side over filling. Sprinkle with remaining cheese. Cut in half to serve. Yield: 2 servings.
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