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Garden Omelet

Prep time 8 mins
Cook time 16 mins
Yield Makes 2 servings


  • 1 small tomato, seeded and chopped
  • 1 small zucchini, chopped
  • 1 small yellow squash, chopped
  • 1/4 cup chopped onion
  • 1/4 cup chopped green bell pepper
  • 1/4 cup sliced fresh mushrooms
  • Vegetable cooking spray
  • 1 cup egg substitute
  • 1 to 2 teaspoons hot sauce
  • 1/4 teaspoon salt
  • 2 ounces reduced-fat sharp Cheddar cheese, shredded
  • 1 tablespoon chopped fresh parsley

Nutrition Information

  • calories 191
  • fat 5.9 g
  • cholesterol 18 mg
  • sodium 707 mg

How to Make It

  1. Sauté first 6 ingredients in a 10-inch nonstick skillet coated with cooking spray over medium-high heat 9 minutes or until liquid evaporates; remove from skillet, and set aside. Wipe skillet clean.

  2. Whisk together egg substitute, hot sauce, and salt; pour into skillet coated with cooking spray. As mixture starts to cook, gently lift edges with a spatula, and tilt pan so uncooked portion flows underneath.

  3. Spoon vegetables onto egg, and sprinkle with shredded cheese. Fold in half, and transfer to a serving plate; sprinkle with chopped parsley.