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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 34.0
  • Total Fat: 0.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 0.0 mg
  • Total Carbs: 1.0 g
  • Dietary Fiber: 0.0 g
  • Protein: 6.0 g

View full nutritional breakdown of Very Veggie Omelet calories by ingredient
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Very Veggie Omelet

Submitted by: TABBYKAT75
Very Veggie Omelet

Introduction

Beating the egg whites creates a fluffy omelet. Veggies and reduced-fat cheese make it taste so good you'll never feel like you're on a diet. Beating the egg whites creates a fluffy omelet. Veggies and reduced-fat cheese make it taste so good you'll never feel like you're on a diet.
Number of Servings: 2

Ingredients

    1 tablespoon butter or margarine
    1 small onion, chopped
    1/4 cup chopped green bell pepper
    1 small zucchini, chopped
    3/4 cup chopped fresh tomato
    1/4 teaspoon dried oregano
    1/8 teaspoon ground pepper
    4 large 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

Directions

1. Melt butter in a large nonstick skillet over medium heat. Add onion and bell pepper; sauté until tender. Add the zucchini, tomato, oregano, and ground pepper. Cook and stir 5 to 8 minutes or until vegetables are tender and liquid is nearly evaporated. Set aside and keep warm.

2. Heat oven to 350°F. Coat a 10" ovenproof skillet with vegetable cooking spray; set aside.

3. Beat egg whites, water, cream of tartar, and salt in a mixer bowl on medium speed until stiff peaks form. Place egg substitute in another bowl; fold in egg white mixture.

4. Heat prepared skillet over medium heat; pour in egg mixture. Cook 5 minutes or until bottom is lightly browned. Place in oven and bake until a knife inserted near the center comes out clean, 9 to 10 minutes. Spoon vegetable mixture over one side; sprinkle with 1/4 cup cheese. To fold, score middle of omelet with a sharp knife; fold omelet over filling. Transfer to a warm platter. Sprinkle with remaining 1/4 cup cheese. Cut in half to serve.


Per serving: Calories 197, fat 9 g, saturated fat 5 g, cholesterol 21 mg, sodium 639 mg, carbohydrates 10 g, fiber 2 g, protein 19 g.


Number of Servings: 2

Recipe submitted by SparkPeople user TABBYKAT75.






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