Vegetable Swiss Omelet

Recipe from

Oxmoor House

Recipe Time

Prep: 6 Minutes
Cook: 20 Minutes

Nutritional Information

Calories 155
Fat 6.4 g
Satfat 2.7 g
Protein 19.6 g
Carbohydrate 4.3 g
Fiber 0.9 g
Cholesterol 11 mg
Iron 2.5 mg
Sodium 391 mg
Calcium 198 mg


Cooking spray
1/3 cup chopped zucchini
1/4 cup chopped green onions
1/4 cup chopped tomato
2 large egg whites
3/4 cup fat-free egg substitute
2 tablespoons water
1/4 teaspoon celery seeds
1/4 teaspoon pepper
1/8 teaspoon salt
1/4 cup (1 ounce) shredded reduced-fat Swiss cheese


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

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

Wipe skillet dry. Coat skillet with cooking spray; place over medium heat until hot. Spread half of egg mixture in skillet. 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.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2001
My Notes

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

Add Note