Potato-Cheddar Omelets

Oxmoor House
4 servings (serving size: 1/2 omelet)


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Cooking spray
1 cup shredded unpeeled round red potato (about 1/2 pound potatoes)
1/2 cup chopped zucchini
1/2 cup chopped red bell pepper
1/4 cup sliced green onions (about 1 onion)
1 1/2 cups egg substitute
1/4 cup fat-free milk
1/2 teaspoon minced fresh oregano
1/4 teaspoon black pepper
1/8 teaspoon salt
1/2 cup (2 ounces) shredded reduced-fat Cheddar cheese


Coat a 10-inch nonstick skillet with cooking spray; place over medium-high heat until hot. Add potato and next 3 ingredients; sauté 7 minutes or until tender. Remove from pan; set aside. Wipe pan with a paper towel. Combine egg substitute and next 4 ingredients, stirring well.

Coat pan with cooking spray; place over medium-high heat until hot. Pour half of egg mixture into pan. As mixture begins to cook, lift edges with a spatula, and tilt pan to allow uncooked portion to flow underneath. When set, spoon half of vegetables over half of omelet. Sprinkle vegetables with half of cheese. Loosen with spatula; fold in half. Cook 1 to 2 minutes or until cheese begins to melt. Slide onto a plate, cut in half, and keep warm. Repeat with remaining ingredients. Serve immediately.

Created date

April 2008

Nutritional Information

Calories 136
Caloriesfromfat 0.0 %
Fat 3.1 g
Satfat 1.6 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 15.2 g
Carbohydrate 11.8 g
Fiber 1.4 g
Cholesterol 9 mg
Iron 0.0 mg
Sodium 326 mg
Calcium 0.0 mg