Back to Veggie Cheese Omelet

Print Options


Card Sizes

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


  • 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


  • 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 (0 sugars, 1g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat.

Reviews for Veggie Cheese Omelet

Average Rating
Loading Image