Vegetable-Swiss Omelet

Ingredients

• 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

Preparation

1. 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. 2. Beat egg whites until stiff peaks form; set aside.
3. 3. Combine egg substitute and next 5 ingredients in a small bowl; stir well. Gently fold egg whites into egg substitute mixture.
4. 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.
5. carbo rating: 4