Very Veggie Omelet recipe

2 servings

1 small onion, chopped

1/4 cup chopped green pepper

1 tablespoon butter or stick margarine

1 small zucchini, chopped

3/4 cup chopped tomato

1/4 teaspoon dried 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 reduced-fat Cheddar cheese, divided

In a large nonstick skillet, saute onion and green pepper in butter until tender.

Add the zucchini, tomato, oregano and pepper.

Cook and stir for 5-8 minutes or until vegetables are tender and liquid is 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-in.

ovenproof skillet coated with nonstick cooking spray.

Cook over medium heat for 5 minutes or until bottom is lightly browned.

Bake at 350 degrees for 9-10 minutes or until a knife inserted near the center comes out clean.

Spoon vegetable mixture over one side; sprinkle with half of the cheese.

To fold, score middle of omelet with a sharp knife; fold omelet over filling.

Transfer to a warm platter.

Sprinkle with remaining cheese.

Cut in half to serve.