TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 1 servings


  • 1/4 cup egg substitute
  • 2 tablespoons shredded Parmesan cheese, divided
  • 1/8 teaspoon dried oregano
  • Dash garlic powder and pepper
  • 1/4 cup sliced zucchini
  • 2 tablespoons diced sweet red pepper
  • 1 bacon strip, cooked and crumbled
  • 1/3 cup shredded cheddar cheese

Nutritional Facts

1 each: 229 calories, 14g fat (8g saturated fat), 40mg cholesterol, 414mg sodium, 5g carbohydrate (0 sugars, 1g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat.


  1. In a small bowl, combine the egg substitute, 1 tablespoon Parmesan cheese and seasonings. Coat an 8-in. nonstick skillet with cooking spray and place over medium heat. Pour egg mixture into skillet.
  2. As egg sets, lift edges, letting uncooked portion flow underneath. When the eggs are set, layer the zucchini, red pepper, bacon and cheddar cheese on one side; fold omelet in half. Sprinkle top with remaining Parmesan cheese. Remove from the heat; cover and let stand for 3-4 minutes or until cheese is melted. Yield: 1 serving.
Originally published as Veggie Cheese Omelet in Cooking for One or Two Cookbook 2003, p16

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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