Ingredients Jump to Instructions ↓

  1. 1 small onion, chopped

  2. 1/4 cup chopped green pepper

  3. 1 tablespoon butter or stick margarine

  4. 1 small zucchini, chopped

  5. 3/4 cup chopped tomato

  6. 1/4 teaspoon dried oregano

  7. 1/8 teaspoon pepper

  8. 4 egg whites

  9. 1/4 cup water

  10. 1/4 teaspoon cream of tartar

  11. 1/4 teaspoon salt

  12. 1/4 cup egg substitute

  13. 1/2 cup shredded reduced-fat Cheddar cheese, divided

Instructions Jump to Ingredients ↑

  1. 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 F 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.


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