Nutrition Facts

  • One serving:
  • 1/2 omelet
  • Calories:
  • 222
  • Fat:
  • 11 g
  • Saturated Fat:
  • 5 g
  • Cholesterol:
  • 231 mg
  • Sodium:
  • 617 mg
  • Carbohydrate:
  • 12 g
  • Fiber:
  • 3 g
  • Protein:
  • 20 g
  • Diabetic Exch:
  • 3 lean meat, 2 vegetable, 1/2 fat.

Fresh Vegetable Omelet

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

PREP

30 min.

COOK

10 min.

TOTAL

40 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.

Printed from tasteofhome.com May 17, 2008

Copyright Reiman Media Group, Inc © 2008