Very Veggie Omelet

"Great breakfast for two!!"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
55mins
Ingredients:
13
Serves:
2
Advertisement

ingredients

Advertisement

directions

  • In a large non-stick skillet, saute onion and green pepper in butter until tender.
  • Add zucchini, tomato, oregano and pepper.
  • Cook and stir 5-8 minutes or until vegetables are tender and liquid nearly evaporated.
  • Set aside and keep warm.
  • In a mixing 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 inch oven proof skillet coated with non-stick spray.
  • Cook over medium heat 5 minutes or until bottom is lightly browned then bake in 350F oven 9- 10 minutes or until set.
  • Spoon vegetable mixture over one side of the egg mixture, sprinkle with half the cheese.
  • Fold over, then transfer to a warm platter.
  • Sprinkle with rest of cheese.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. This is an excellent omelet. It is light and fluffy and full of flavor. This recipe was featured in the collectors issue of Taste of Home's Light & Tasty..and light it is! It's easy to double the ingredients and use two pans so the whole family can eat at the same time! Thanks, Tootsie for posting..you saved me a bunch of typing!
     
Advertisement

RECIPE SUBMITTED BY

I am a retired banker who loves to cook and to entertain. I love the outdoors and spend many hours in summer working in my yard and garden. My pet peeve is people who say "I can't" I love to try new recipes particularly ethnic recipes.....Japanese, Chinese, Italian, French and German. I love to travel and spend time with my daughter and grandchildren. My husband and I love animals and have a sweet black and white cat named Sparky.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes