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

Recipe by Oxmoor House January 2001

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Recipe Summary

Yield:
2 servings (serving size: 1 omelet)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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

  • 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

Source

The Complete Step-by-Step Low Carb Cookbook

Nutrition Facts

124 calories; calories from fat 0%; fat 1.6g; saturated fat 1g; mono fat 0g; poly fat 0g; protein 21.3g; carbohydrates 5.1g; fiber 0.9g; cholesterol 10mg; iron 2.2mg; sodium 611mg; calcium 326mg.
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