- 2
Ingredients
- 4 egg whites
- 1/4 cup water
- 1/4 tsp. cream of tartar
- 2 eggs
- 1/4 tsp. salt
- 1 tsp. butter
- 1 medium tomato, chopped
- 1 small zucchini, chopped
- 1 small onion, chopped
- 1/4 cup chopped green pepper
- 1/2 tsp. Italian seasoning
- 1/3 cup shredded reduced-fat cheddar cheese
Preparation
Step 1
In a small mixing bowl, beat the egg whites, water and cream of tartar until stiff peaks form. In a large mixing bowl, beat eggs and salt until thick and lemon-colored, about 5 minutes. Fold in the whites. Melt butter in a 10-in. nonstick ovenproof skillet coated with cooking spray. Add egg mixture. Cook over medium heat for 5 minutes or until puffed and lightly browned on the bottom. Bake, uncovered, at 350 degrees for 10-12 minutes or until a knife inserted 2 in. from edge comes out clean. Meanwhile, in a skillet, saute the tomato, zucchini, onion, green pepper and Italian seasoning until tender. Carefully run a knife around edge of omelet. Place vegetables on one side and sprinkle with cheese; fold other side over filling. Slide onto a serving plate; cut in half.