Very Veggie Omelet Recipe

4.5 3 3
Very Veggie Omelet Recipe
Very Veggie Omelet Recipe photo by Taste of Home
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Very Veggie Omelet Recipe

Read Reviews
4.5 3 3
Publisher Photo
"I enjoy serving this light a fluffy omelet to my husband, who always appreciates a new twist on breakfast," writes Jane Houberg from Reddick, Illinois. "It's chock-dull of garden goodness."
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 small onion, chopped
  • 1/4 cup chopped green pepper
  • 1 tablespoon butter
  • 1 small zucchini, chopped
  • 3/4 cup chopped tomato
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon pepper
  • 4 egg whites
  • 1/4 cup water
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1/4 cup egg substitute
  • 1/2 cup shredded reduced-fat cheddar cheese, divided

Directions

In a large nonstick skillet, saute onion and green pepper in butter until tender. Add the zucchini, tomato, oregano and pepper. Cook and stir for 5-8 minutes or until vegetables are tender and liquid is nearly evaporated. Set aside and keep warm.
In a small bowl, beat egg whites, water, cream of tartar and salt until stiff peaks form. Place egg substitute in another bowl; fold in egg white mixture. Pour into a 10-in. ovenproof skillet coated with cooking spray. Cook for 5 minutes over medium heat or until lightly browned on bottom.
Bake, uncovered, at 350° for 9-10 minutes or until a knife inserted near the center comes out clean. Carefully run a knife around edge of pan to loosen.
With a knife, score center of omelet. Place vegetable mixture and half of cheese on one side; fold other side over filling. Sprinkle with remaining cheese. Cut in half to serve. Yield: 2 servings.
Originally published as Very Veggie Omelet in Light & Tasty February/March 2001, p7

Nutritional Facts

1/2 each: 197 calories, 9g fat (5g saturated fat), 21mg cholesterol, 639mg sodium, 10g carbohydrate (0 sugars, 2g fiber), 19g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 fat.

  • 1 small onion, chopped
  • 1/4 cup chopped green pepper
  • 1 tablespoon butter
  • 1 small zucchini, chopped
  • 3/4 cup chopped tomato
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon pepper
  • 4 egg whites
  • 1/4 cup water
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1/4 cup egg substitute
  • 1/2 cup shredded reduced-fat cheddar cheese, divided
  1. In a large nonstick skillet, saute onion and green pepper in butter until tender. Add the zucchini, tomato, oregano and pepper. Cook and stir for 5-8 minutes or until vegetables are tender and liquid is nearly evaporated. Set aside and keep warm.
  2. In a small bowl, beat egg whites, water, cream of tartar and salt until stiff peaks form. Place egg substitute in another bowl; fold in egg white mixture. Pour into a 10-in. ovenproof skillet coated with cooking spray. Cook for 5 minutes over medium heat or until lightly browned on bottom.
  3. Bake, uncovered, at 350° for 9-10 minutes or until a knife inserted near the center comes out clean. Carefully run a knife around edge of pan to loosen.
  4. With a knife, score center of omelet. Place vegetable mixture and half of cheese on one side; fold other side over filling. Sprinkle with remaining cheese. Cut in half to serve. Yield: 2 servings.
Originally published as Very Veggie Omelet in Light & Tasty February/March 2001, p7

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Reviews forVery Veggie Omelet

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Cwaz23 User ID: 6908223 44774
Reviewed Dec. 18, 2012

"This was so tasty and super healthy! We will make again. The only downside was the process. As my husband put it, "why don't we just use this same mix of ingredients, but make our omelet the 'regular' way?""

MY REVIEW
ritchieranch User ID: 6555718 85738
Reviewed Apr. 29, 2012

"I've been making omelets for years, but never could get them as fluffy as I wanted. I finally have the secret! I make this with all different veggie combinations, depending on what i have in the fridge."

MY REVIEW
JMH407678 User ID: 4324747 28350
Reviewed Dec. 15, 2009

"This Omelet is fantastic! It's a bit labor & time intensive, but worth it. I didn't have zucchini and I used whole eggs instead of substitute. Absolutely delicious!"

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