Ingredients
1 small onion, chopped1/4 cup chopped green pepper1 tablespoon butter1 small zucchini, chopped3/4 cup chopped tomato1/4 teaspoon dried oregano1/8 teaspoon pepper4 large egg whites1/4 cup water1/4 teaspoon cream of tartar1/4 teaspoon salt1/4 cup egg substitute1/2 cup shredded reduced-fat cheddar cheese, divided
Preparation
In a large nonstick skillet, saute onion and green pepper in butter until tender. Add the zucchini, tomato, oregano and pepper. Cook and stir for 5-8 minutes or until vegetables are tender and liquid is nearly evaporated. Set aside and keep warm.
In a small bowl, beat egg whites, water, cream of tartar and salt until stiff peaks form. Place egg substitute in another bowl; fold in egg white mixture. Pour into a 10-in. ovenproof skillet coated with cooking spray. Cook for 5 minutes over medium heat or until lightly browned on bottom.
Bake, uncovered, at 350° for 9-10 minutes or until a knife inserted in the center comes out clean. Carefully run a knife around edge of pan to loosen.
With a knife, score center of omelet. Place vegetable mixture and half of cheese on one side; fold other side over filling. Sprinkle with remaining cheese. Cut in half to serve.
