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Potato-Cheddar Omelets

Yield 4 servings (serving size: 1/2 omelet)

Ingredients

  • Cooking spray
  • 1 cup shredded unpeeled round red potato (about 1/2 pound potatoes)
  • 1/2 cup chopped zucchini
  • 1/2 cup chopped red bell pepper
  • 1/4 cup sliced green onions (about 1 onion)
  • 1 1/2 cups egg substitute
  • 1/4 cup fat-free milk
  • 1/2 teaspoon minced fresh oregano
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt
  • 1/2 cup (2 ounces) shredded reduced-fat Cheddar cheese

Nutrition Information

  • calories 136
  • caloriesfromfat 0.0 %
  • fat 3.1 g
  • satfat 1.6 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 15.2 g
  • carbohydrate 11.8 g
  • fiber 1.4 g
  • cholesterol 9 mg
  • iron 0.0 mg
  • sodium 326 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 potato and next 3 ingredients; sauté 7 minutes or until tender. Remove from pan; set aside. Wipe pan with a paper towel. Combine egg substitute and next 4 ingredients, stirring well.

  2. Coat pan with cooking spray; place over medium-high heat until hot. Pour half of egg mixture into pan. As mixture begins to cook, lift edges with a spatula, and tilt pan to allow uncooked portion to flow underneath. When set, spoon half of vegetables over half of omelet. Sprinkle vegetables with half of cheese. Loosen with spatula; fold in half. Cook 1 to 2 minutes or until cheese begins to melt. Slide onto a plate, cut in half, and keep warm. Repeat with remaining ingredients. Serve immediately.

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