Printable | Taste of Home

Fresh Vegetable Omelet

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

In a small mixing bowl, beat the egg whites, water and cream of tartar

Printed from tasteofhome.com May 17, 2008

-----------------------Fold------------------------

Fresh Vegetable Omelet cont.

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.