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Cheese and Vegetable Omelet

Yield 2 servings
Super Quick. Serve with toasted English muffins and sliced tomatoes.


  • Butter-flavored cooking spray
  • 1 3/4 cups finely chopped zucchini (about 1 small)
  • 1/4 teaspoon dried dill
  • 1 (8-ounce) carton egg substitute
  • 1/3 cup thinly sliced green onions
  • 1/4 teaspoon freshly ground black pepper
  • Dash of salt
  • 1/2 cup (2 ounces) reduced-fat shredded Cheddar cheese

Nutrition Information

  • calories 168
  • caloriesfromfat 32 %
  • fat 5.9 g
  • satfat 3.2 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 21.9 g
  • carbohydrate 6.9 g
  • fiber 1 g
  • cholesterol 18 mg
  • iron 0.0 mg
  • sodium 469 mg
  • calcium 0.0 mg

How to Make It

  1. Coat a 10-inch nonstick skillet with cooking spray; place over medium-high heat until hot. Add zucchini, and cook 4 minutes or until crisp-tender, stirring occasionally. Stir in dill; remove mixture from skillet, and set aside. Wipe skillet with paper towels.

  2. Coat skillet with cooking spray; place over medium-high heat until hot. Combine egg substitute and next 3 ingredients, stirring well. Add egg substitute mixture to skillet, and cook 2 minutes. Carefully lift edges of omelet using a spatula; allow uncooked portion to flow underneath cooked portion. Cook 2 additional minutes or until center is almost set.

  3. Spoon cheese and zucchini mixture down center of omelet. Fold omelet in half. Reduce heat to low; cook 1 additional minute or until cheese melts and omelet is set.

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