Veggie Omelet Recipe

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 to 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-inch 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 to 10 minutes or until a knife inserted near the center comes out clean. Spoon vegetable mixture over one side; sprinkle with half of the Cheddar 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.

Yield: 2 servings Per serving (half an omelet) equals 197 calories, 9 g fat (5 g saturated fat), 21 mg cholesterol, 639 mg sodium, 10 g carbohydrate, 2 g fiber, 19 g protein.

Diabetic Exchanges: 2-1/2 lean meat, 2 vegetable.

Recipe Source: Jane H. from Reddick, Illinois Reprinted with permission.