Vegetable Swiss Omelet

Oxmoor House
2 servings


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Cooking spray
1/3 cup chopped zucchini
1/4 cup chopped green onions
1/4 cup chopped tomato
2 large egg whites
3/4 cup fat-free egg substitute
2 tablespoons water
1/4 teaspoon celery seeds
1/4 teaspoon pepper
1/8 teaspoon salt
1/4 cup (1 ounce) shredded reduced-fat Swiss cheese


Prep: 6 Minutes
Cook: 20 Minutes

Coat a 6-inch skillet with cooking spray. Place over medium-high heat until hot. Add zucchini and onions; cook, stirring constantly, until tender. Add tomato, and cook an additional minute. Transfer vegetables to a small bowl; cover, and keep warm. Set aside.

In a medium bowl, beat egg whites at high speed of an electric mixer until stiff peaks form. Combine egg substitute and next 4 ingredients in large bowl. Fold egg whites into egg substitute mixture.

Wipe skillet dry. Coat skillet with cooking spray; place over medium heat until hot. Spread half of egg mixture in skillet. Cover, reduce heat to low. Cook 5 minutes or until puffy. Turn omelet; cook 3 minutes or until golden. Slide omelet onto a serving plate. Spoon half of vegetables over half of omelet; sprinkle with 2 tablespoons cheese. Fold omelet in half. Repeat procedure with remaining ingredients. Serve immediately.

Created date

January 2010

Nutritional Information

Calories 155
Fat 6.4 g
Satfat 2.7 g
Protein 19.6 g
Carbohydrate 4.3 g
Fiber 0.9 g
Cholesterol 11 mg
Iron 2.5 mg
Sodium 391 mg
Calcium 198 mg