Yield
2 servings (serving size: 1 omelet)

How to Make It

Step 1

Coat a 6-inch skillet with cooking spray. Place over medium-high heat until hot. Add zucchini and onions; sauté until tender. Add tomato; cook 1 minute. Transfer vegetables to a small bowl; cover, and keep warm. Set aside.

Step 2

In a medium bowl, beat egg whites with a mixer at high speed until stiff peaks form. Combine egg substitute and next 4 ingredients in a large bowl. Fold egg whites into egg substitute mixture.

Step 3

Wipe pan dry, and coat with cooking spray. Place over medium heat until hot. Spread half of egg mixture in pan. Cover; reduce heat to low. Cook 5 minutes or until puffy. Turn omelet; cook 3 minutes or until golden. Slide omelet onto a serving plate. Spoon half of vegetables over half of omelet; sprinkle with 2 tablespoons cheese. Fold omelet in half. Repeat procedure with remaining ingredients. Serve immediately.

Step 4

carbo rating: 3

The Complete Step-by-Step Low Carb Cookbook

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