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 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,

Printed from tasteofhome.com May 17, 2008

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Fresh Vegetable Omelet cont.

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.