Fresh Vegetable Omelet Recipe

4.5 3 4
Fresh Vegetable Omelet Recipe
Fresh Vegetable Omelet Recipe photo by Taste of Home
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Fresh Vegetable Omelet Recipe

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4.5 3 4
Publisher Photo
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!
MAKES:
2 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min.
MAKES:
2 servings
TOTAL 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 bowl, beat the egg whites, water and cream of tartar until stiff peaks form. In a large bowl, beat eggs and salt until thick and lemon-colored, about 5 minutes. Fold in the whites.
In a 10-in. ovenproof skillet coated with cooking spray, melt butter. Pour egg mixture into skillet. Cook for 5 minutes over medium heat 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 large skillet, saute the tomato, zucchini, onion, green pepper and Italian seasoning until tender. Carefully run a knife around edge of ovenproof skillet to loosen omelet. With a 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.
Originally published as Fresh Vegetable Omelet in Light & Tasty February/March 2007, p47

Nutritional Facts

1/2 each: 222 calories, 11g fat (5g saturated fat), 231mg cholesterol, 617mg sodium, 12g carbohydrate (8g sugars, 3g fiber), 20g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1/2 fat.

  • 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
  1. In a small bowl, beat the egg whites, water and cream of tartar until stiff peaks form. In a large bowl, beat eggs and salt until thick and lemon-colored, about 5 minutes. Fold in the whites.
  2. In a 10-in. ovenproof skillet coated with cooking spray, melt butter. Pour egg mixture into skillet. Cook for 5 minutes over medium heat 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.
  3. Meanwhile, in a large skillet, saute the tomato, zucchini, onion, green pepper and Italian seasoning until tender. Carefully run a knife around edge of ovenproof skillet to loosen omelet. With a 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.
Originally published as Fresh Vegetable Omelet in Light & Tasty February/March 2007, p47

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Cwaz23 User ID: 6908223 263365
Reviewed Mar. 12, 2017

"We don't feel the need to follow this recipe again. It was interesting, but just SO fluffy that it made it difficult to fold over. Also, the texture and flavor was too much an unsweetened meringue."

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dixie61108 User ID: 4214287 135445
Reviewed Jan. 7, 2011

"My wife and children loved this recipe, I would recommend this to eveyone."

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joedebfry User ID: 265172 135329
Reviewed May. 23, 2010

"Very good! I added some chopped green pepper to the other vegetables."

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