Veggie Cheese Omelet Recipe
Veggie Cheese Omelet Recipe photo by Taste of Home

Veggie Cheese Omelet Recipe

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These are the perfect single serving for breakfast. It is a great way to use zucchini from the garden.—Jan Collier, Lubbock, Texas
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:1 servings
Quick Diabetic Exchange Test Kitchen Approved
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

One serving (prepared with reduced-fat cheddar cheese) equals 229 calories, 14 g fat (8 g saturated fat), 40 mg cholesterol, 413 mg sodium, 5 g carbohydrate, 1 g fiber, 22 g 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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