Ingredients
1/2 cup chopped zucchini1/3 cup chopped onion1/4 cup chopped green pepper2 teaspoons butter4 egg whites2 eggs1/4 cup fat-free milk1/4 teaspoon salt1/4 teaspoon pepper2 slices reduced-fat process American cheese product, cut into 1/2-inch strips
Preparation
In a 10-in. nonstick skillet coated with cooking spray, saute the zucchini, onion and green pepper in butter until tender.
Meanwhile, in a small bowl, whisk the egg whites, eggs, milk, salt and pepper. Pour into skillet; cook over medium heat.
As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, sprinkle cheese on one side; fold other side over filling. Slide omelet onto a plate. Cut in half.
