Vegetable Swiss Omelet

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 155
  • Fat: 6.4g
  • Saturated fat: 2.7g
  • Protein: 19.6g
  • Carbohydrate: 4.3g
  • Fiber: 0.9g
  • Cholesterol: 11mg
  • Iron: 2.5mg
  • Sodium: 391mg
  • Calcium: 198mg


  • 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


  1. 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.
  2. 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.
  3. 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.
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