Very Veggie Omelet
- Ready In:
- 55mins
- Ingredients:
- 13
- Serves:
-
2
ingredients
- 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 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 cheddar cheese
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.
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Reviews
-
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!
RECIPE SUBMITTED BY
Tootsie
Spokane, Wa
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.