Vegetable-Swiss Omelet

Swiss cheese adds a rich, mild cheese flavor to the omelet; if you want a sharper flavor, use reduced-fat Cheddar.


2 servings (serving size: 1 omelet)

Recipe from

Oxmoor House

Nutritional Information

Calories 124
Caloriesfromfat 0.0 %
Fat 1.6 g
Satfat 1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 21.3 g
Carbohydrate 5.1 g
Fiber 0.9 g
Cholesterol 10 mg
Iron 2.2 mg
Sodium 611 mg
Calcium 326 mg


Cooking spray
1/3 cup finely chopped zucchini
1/4 cup chopped green onions
1/4 cup chopped seeded peeled tomato
Dash of pepper
2 large egg whites
3/4 cup egg substitute
2 tablespoons water
1/4 teaspoon dried basil
1/4 teaspoon celery seeds
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup (2 ounces) shredded reduced-fat Swiss cheese


1. Coat a 6-inch heavy skillet with cooking spray; place over medium heat until hot. Add zucchini, green onions, and tomato; sauté 2 to 3 minutes or until tender. Stir in dash of pepper. Remove vegetables from pan; set aside, and keep warm.

2. Beat egg whites until stiff peaks form; set aside.

3. Combine egg substitute and next 5 ingredients in a small bowl; stir well. Gently fold egg whites into egg substitute mixture.

4. Place pan over medium heat until hot enough to sizzle a drop of water. Spread half of egg mixture in pan. Cover, reduce heat to low, and cook 5 minutes or until puffy and golden on bottom, gently lifting omelet at edge to judge color. Turn omelet, and cook 3 minutes or until golden. Carefully slide omelet onto a warm plate. Spoon half of vegetable mixture over half of omelet; sprinkle with 1/4 cup cheese, and fold in half. Repeat procedure with remaining egg mixture, vegetable mixture, and cheese.

carbo rating: 4

The Complete Step-by-Step Low Carb Cookbook,

Oxmoor House

January 2001
My Notes

Only you will be able to view, print, and edit this note.

Add Note