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Potato-Vegetable Omelets

Yield 4 servings.


  • Vegetable cooking spray
  • 1 cup unpeeled, shredded round red potato
  • 1/2 cup chopped zucchini
  • 1/2 cup chopped sweet red pepper
  • 1/4 cup sliced green onions
  • 1/4 teaspoon hot sauce
  • 1 1/2 cups frozen egg substitute, thawed
  • 1/4 cup skim milk
  • 1/2 teaspoon minced fresh oregano
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 4 slices turkey bacon, cooked and crumbled
  • 1/2 cup (2 ounces) shredded reduced-fat Cheddar cheese

Nutrition Information

  • calories 163
  • caloriesfromfat 27 %
  • fat 4.8 g
  • satfat 2.1 g
  • monofat 0.9 g
  • polyfat 0.6 g
  • protein 17 g
  • carbohydrate 11.9 g
  • fiber 0.0 g
  • cholesterol 18 mg
  • iron 0.0 mg
  • sodium 505 mg
  • calcium 0.0 mg

How to Make It

  1. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add potato and next 4 ingredients; saute 7 to 9 minutes or until tender.

  2. Combine egg substitute and next 4 ingredients. Stir well with a wire whisk.

  3. Coat a 10-inch skillet with cooking spray; place over medium-high heat until hot. Pour half of egg substitute mixture into skillet. As mixture begins to cook, gently lift edges of omelet with a spatula, and tilt pan to allow uncooked portion to flow underneath. When set, spoon half of vegetable mixture over half of omelet. Sprinkle vegetable mixture with half of bacon and half of cheese. Loosen omelet with a spatula; carefully fold in half. Cook 1 to 2 additional minutes or until cheese begins to melt. Slide omelet onto a serving plate, cut in half, and keep warm. Repeat procedure with remaining egg mixture, vegetable mixture, bacon, and cheese.

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