Fresh Vegetable Omelet

Another great one from Taste of Home web site.
Healthy and simply delicious, this light and fluffy omelet is chock-full of fresh garden veggies, flavor and cheese.

  * 2 Servings
    * Prep: 30 min. Bake: 10 min.

Ingredients

    * 4 egg whites
    * 1/4 cup water
    * 1/4 teaspoon cream of tartar
    * 2 eggs
    * 1/4 teaspoon salt
    * 1 teaspoon butter
    * 1 medium tomato, chopped
    * 1 small zucchini, chopped
    * 1 small onion, chopped
    * 1/4 cup chopped green pepper
    * 1/2 teaspoon Italian seasoning
    * 1/3 cup shredded reduced-fat cheddar cheese

Directions

    * In a small bowl, beat the egg whites, water and cream of tartar until stiff peaks form. In a large bowl, beat eggs and salt until thick and lemon-colored, about 5 minutes. Fold in the whites.
    * In a 10-in. ovenproof skillet coated with cooking spray, melt butter. Pour egg mixture into skillet. Cook for 5 minutes over medium heat or until puffed and lightly browned on the bottom. Bake, uncovered, at 350° for 10-12 minutes or until a knife inserted 2 in. from edge comes out clean.
    * Meanwhile, in a large skillet, saute the tomato, zucchini, onion, green pepper and Italian seasoning until tender. Carefully run a knife around edge of ovenproof skillet to loosen. With a knife, score center of omelet. Place vegetables on one side and sprinkle with cheese; fold other side over filling. Slide onto a serving plate; cut in half. Yield: 2 servings.


Nutrition Facts: 1/2 omelet equals 222 calories, 11 g fat (5 g saturated fat), 231 mg cholesterol, 617 mg sodium, 12 g carbohydrate, 3 g fiber, 20 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1/2 fat.

Fresh Vegetable Omelet
http://www.tasteofhome.com/recipes/Fresh-Vegetable-Omelet