Super Quick. Serve with toasted English muffins and sliced tomatoes.

Recipe by Oxmoor House January 2001

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Recipe Summary

Yield:
2 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Coat a 10-inch nonstick skillet with cooking spray; place over medium-high heat until hot. Add zucchini, and cook 4 minutes or until crisp-tender, stirring occasionally. Stir in dill; remove mixture from skillet, and set aside. Wipe skillet with paper towels.

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  • Coat skillet with cooking spray; place over medium-high heat until hot. Combine egg substitute and next 3 ingredients, stirring well. Add egg substitute mixture to skillet, and cook 2 minutes. Carefully lift edges of omelet using a spatula; allow uncooked portion to flow underneath cooked portion. Cook 2 additional minutes or until center is almost set.

  • Spoon cheese and zucchini mixture down center of omelet. Fold omelet in half. Reduce heat to low; cook 1 additional minute or until cheese melts and omelet is set.

Source

501 Delicious Heart Healthy Recipes

Nutrition Facts

168 calories; calories from fat 32%; fat 5.9g; saturated fat 3.2g; mono fatg; poly fatg; protein 21.9g; carbohydrates 6.9g; fiber 1g; cholesterol 18mg; ironmg; sodium 469mg; calciummg.