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Veggie Cheese Omelet Recipe

Veggie Cheese Omelet Recipe

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. YIELD:1 servings

Ingredients

  • 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

Directions

  • 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.

Nutritional Facts

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

Reviews for Veggie Cheese Omelet

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Wine Pairings

Sparkling Wine

Enjoy this recipe with a sparkling wine.