Fresh Vegetable Omelet
Light & Tasty
Healthy and simply delicious, this light and fluffy omelet is chock-full of fresh garden veggies, flavor and cheese. Logan, Utah’s Edie DeSpain makes it with whatever veggies she has on hand and says it’s great for any meal at all!
SERVINGS: 2
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 30 min. Bake: 10 min.
Ingredients:
- 4 egg whites
- 1/4 cup water
- 1/4 teaspoon cream of tartar
- 2 eggs
- 1/4 teaspoon salt
- 1 teaspoon butter
- 1 medium tomato, chopped
- 1 small zucchini, chopped
- 1 small onion, chopped
- 1/4 cup chopped green pepper
- 1/2 teaspoon Italian seasoning
- 1/3 cup shredded reduced-fat cheddar cheese
Directions:
In a small mixing bowl, beat the egg whites, water and cream of tartar until stiff peaks form. In a large mixing bowl, beat eggs and salt until thick and lemon-colored, about 5 minutes. Fold in the whites.
Melt butter in a 10-in. nonstick ovenproof skillet coated with cooking spray. Add egg mixture. Cook over medium heat for 5 minutes or until puffed and lightly browned on the bottom. Bake, uncovered, at 350° for 10-12 minutes or until a knife inserted 2 in. from edge comes out clean.
Meanwhile, in a skillet, saute the tomato, zucchini, onion, green pepper and Italian seasoning until tender. Carefully run a knife around edge of omelet to loosen. With a sharp knife, score center of omelet. Place vegetables on one side and sprinkle with cheese; fold other side over filling. Slide onto a serving plate; cut in half. Yield: 2 servings.