Fresh Vegetable Omelet

Name: Fresh Vegetable Omelet
Ingredients: 4 egg whites; 1/4 cup water; 1/4 teaspoon cream of tartar; 2 eggs; 1/4 teaspoon salt; 1 teaspoon butter; 1 medium tomato, chopped; 1 small zucchini, chopped; 1 small onion, chopped; 1/4 cup chopped green pepper; 1/2 teaspoon Italian seasoning; 1/3 cup shredded reduced-fat cheddar cheese

12 ingredients

3 steps

Ingredients

4 egg whites
1/4 cup water
1/4 teaspoon cream of tartar
2 eggs
1/4 teaspoon salt
1 teaspoon butter
1 medium tomato, chopped
1 small zucchini, chopped
1 small onion, chopped
1/4 cup chopped green pepper
1/2 teaspoon Italian seasoning
1/3 cup shredded reduced-fat cheddar cheese

Directions

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.
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.
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.

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