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Veggie Cheese Omelet

Total Time

Prep/Total Time: 10 min.

Makes

1 serving

These are the perfect single serving for breakfast. It is a great way to use zucchini from the garden.—Jan Collier, Lubbock, Texas

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.

Nutrition Facts

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

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