Fresh Vegetable Omelet
TOTAL TIME: Prep: 30 min. Bake: 10 min.
YIELD: 2 servings.
Healthy and simply delicious, this light and fluffy omelet is chock-full of fresh garden veggies, flavor and cheese. Makes it with whatever veggies you have on hand and it’s great for any meal at all! —Edie DeSpain, Logan, Utah
Ingredients
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4 egg whites
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1/4 cup water
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1/4 teaspoon cream of tartar
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2 eggs
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1/4 teaspoon salt
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1 teaspoon butter
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1 medium tomato, chopped
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1 small zucchini, chopped
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1 small onion, chopped
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1/4 cup chopped green pepper
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1/2 teaspoon Italian seasoning
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1/3 cup shredded reduced-fat cheddar cheese
Directions
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1.
In a small bowl, beat the egg whites, water and cream of tartar until stiff peaks form. In a large bowl, beat eggs and salt until thick and lemon-colored, about 5 minutes. Fold in the whites.
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2.
In a 10-in. ovenproof skillet coated with cooking spray, melt butter. Pour egg mixture into skillet. Cook for 5 minutes over medium heat or until puffed and lightly browned on the bottom. Bake, uncovered, at 350° for 10-12 minutes or until a knife inserted 2 in. from edge comes out clean.
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3.
Meanwhile, in a large skillet, saute the tomato, zucchini, onion, green pepper and Italian seasoning until tender. Carefully run a knife around edge of ovenproof skillet to loosen omelet. With a knife, score center of omelet. Place vegetables on one side and sprinkle with cheese; fold other side over filling. Slide onto a serving plate; cut in half.
Nutrition Facts
1/2 each: 222 calories, 11g fat (5g saturated fat), 231mg cholesterol, 617mg sodium, 12g carbohydrate (8g sugars, 3g fiber), 20g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1/2 fat.
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