Very Veggie Omelet

1. 1

   In a large non-stick skillet, saute onion and green pepper in butter until tender.

2. 2

   Add zucchini, tomato, oregano and pepper.

3. 3

   Cook and stir 5-8 minutes or until vegetables are tender and liquid nearly evaporated.

4. 4

   Set aside and keep warm.

5. 5

   In a mixing bowl, beat egg whites, water, cream of tartar and salt until stiff peaks form.

6. 6

   Place egg substitute in another bowl, fold in egg white mixture.

7. 7

   Pour into a 10 inch oven proof skillet coated with non-stick spray.

8. 8

   Cook over medium heat 5 minutes or until bottom is lightly browned then bake in 350F oven 9- 10 minutes or until set.

9. 9

   Spoon vegetable mixture over one side of the egg mixture, sprinkle with half the cheese.

10. 10

    Fold over, then transfer to a warm platter.

11. 11

    Sprinkle with rest of cheese.

* Per serving · 4 servings · Values may vary.