Hearty omelets aren't limited to a breakfast assignment--they make a filling meal any time.
1 teaspoon olive oil
1 cup finely chopped zucchini (about 1 large)
3 tablespoons chopped onion
2 large eggs
2 large egg whites
1 tablespoon shredded fresh Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dried oregano
How to Make It
Heat oil over medium heat in an 8-inch nonstick skillet coated with cooking spray. Add zucchini and onion; sauté 7 minutes or until tender. Set aside; cool slightly.
Combine eggs, egg whites, and next 4 ingredients in a medium bowl, stirring with a whisk until well blended. Stir in zucchini and onion.
Coat pan with cooking spray; return to medium heat. Add egg mixture; cook 4 to 5 minutes or until center is set (do not stir). Loosen omelet with spatula; fold in half. Cut omelet in half. Slide halves onto plates.