Name: Fresh Vegetable Omelet
Prep time: 30 min
Cook time: 30 min
Yield: 2
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 -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Fresh Vegetable Omelet

1. 4 egg whites -

2. 1/4 cup water -

3. 1/4 teaspoon cream of tartar -

4. 2 eggs -

5. 1/4 teaspoon salt -

6. 1 teaspoon butter -

7. 1 medium tomato, chopped -

8. 1 small zucchini, chopped -

9. 1 small onion, chopped -

10. 1/4 cup chopped green pepper -

11. 1/2 teaspoon Italian seasoning -

12. 1/3 cup shredded reduced-fat cheddar cheese -

How to cook deliciously - Fresh Vegetable Omelet

1. Stage

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. Stage

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. Stage

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.