Vegetable-Cheddar Omelet

11 ingredients
4 steps

Ingredients

  • Cooking spray
  • 1/3 cup chopped zucchini
  • 1/4 cup chopped green onions
  • 1/4 cup chopped tomato
  • 2 large egg whites
  • 3/4 cup egg substitute
  • 2 tablespoons water
  • 1/4 teaspoon celery seeds
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 1/4 cup (1 ounce) shredded reduced-fat Cheddar or Swiss cheese

Directions

  1. 1
    Coat a 6-inch skillet with cooking spray. Place over medium-high heat until hot. Add zucchini and onions; saute until tender. Add tomato; cook 1 minute. Transfer vegetables to a small bowl; cover, and keep warm. Set aside.
  2. 2
    In a medium bowl, beat egg whites with a mixer at high speed until stiff peaks form. Combine egg substitute and next 4 ingredients in a large bowl. Fold egg whites into egg substitute mixture.
  3. 3
    Wipe pan dry, and coat with cooking spray. Place over medium heat until hot. Spread half of egg mixture in pan. Cover; reduce heat to low. Cook 5 minutes or until puffy. Turn omelet; cook 3 minutes or until golden. Slide omelet onto a serving plate. Spoon half of vegetables over half of omelet; sprinkle with 2 tablespoons cheese. Fold omelet in half. Repeat procedure with remaining ingredients. Serve immediately.
  4. 4
    carbo rating: 3

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