Recipe Very Veggie Omelet (Brunch)

Required Ingredients:

• 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

Preparing/Cooking:

• 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.

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