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Fresh Vegetable Omelet

 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!
2 ServingsPrep: 30 min. Bake: 10 min.


  • 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 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

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Fresh Vegetable Omelet (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1/2 omelet equals 222 calories, 11 g fat (5 g saturated fat), 231 mg cholesterol, 617 mg sodium, 12 g carbohydrate, 3 g fiber, 20 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1/2 fat.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.