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Very Veggie Omelet

 Very Veggie Omelet
"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."
2 ServingsPrep/Total Time: 20 min.


  • 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


  • 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.

2 of 2

Very Veggie Omelet (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 omelet half equals 197 calories, 9 g fat (5 g saturated fat), 21 mg cholesterol, 639 mg sodium, 10 g carbohydrate, 2 g fiber, 19 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 fat.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.