Garden Omelet

Recipe from

Recipe Time

Prep: 8 Minutes
Cook: 16 Minutes

Nutritional Information

Calories 191
Fat 5.9 g
Cholesterol 18 mg
Sodium 707 mg

Ingredients

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

Preparation

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.

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.

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

Note:

July 1999
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