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Very Veggie Omelet

"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."

2 ServingsPrep/Total Time: 20 min.

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

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.
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.

2 of 2

Very Veggie Omelet (continued)

Directions (continued)

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.
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.

Nutrition Facts: 1 omelet half equals 197 calories, 9 g fat (5 g saturated fat), 21 mg cholesterol, 639 mg sodium, 10 g carbohydrate, 2 g fiber, 19 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 fat.

Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.