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Ingredients
- 1 1/2 cups small broccoli florets
- 1/2 cup chopped zucchini
- 1/4 cup chopped onion
- 1/4 cup chopped red bell pepper
- Salt & Pepper to taste
- 2 cups (16 ounces) AllWhites®, divided
Details
Servings 4
Preparation time 5mins
Cooking time 20mins
Preparation
Step 1
Spray a 10-inch nonstick skillet with cooking spray. Cook broccoli, zucchini, onion and red pepper 3 to 5 minutes over medium heat, stirring frequently, until vegetables are crisp tender. Season with salt and pepper. Remove vegetables from skillet.
Reduce heat to medium-low. Off heat, spray skillet again with nonstick cooking spray. Add 1 cup AllWhites. As AllWhites start to set use spatula to lift edge of cooked AllWhites letting uncooked AllWhites flow to bottom of skillet. Cook until AllWhites are set but still moist.
Spread 1/2 of vegetables on one side of the omelet. Fold other side of omelet over vegetable side. Invert onto plate.
Repeat steps above with remaining AllWhites and vegetables. Cut each omelet in half; serve.
Tip: If you want a cheesy omelet top the cooked vegetables with 1/4 cup shredded low-fat Cheddar or Mozzarella cheese just before the omelet is folded in half. (Cheese not included in PointsPlus value).
Serving Size: 1/2 omelet
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