Low-Fat Veggie Omelet Recipe ^{Low Carb}

Ingredients

Servings: 4, Serving Size: 1 omelet  |  Prep Time: 15 minutes

Cooking spray

1 small green bell pepper, diced

1 small onion, diced

1 small zucchini, diced

1 small tomato, diced

2 cups egg substitute

½ cup fat-free half-and-half

¼ tsp salt (optional)

⅛ tsp ground black pepper

½ cup reduced-fat, shredded cheddar cheese

Methods

1. Spray a large sauté pan with cooking spray over medium heat. Sauté bell pepper, onion and zucchini until onions are clear and zucchini is tender. Add tomatoes and sauté for 2 more minutes. Set aside to cool.

2. In a medium bowl, whisk together egg substitute, fat-free half-and-half, salt (optional) and pepper.

3. Spray a small non-stick sauté pan or omelet pan with cooking spray and place over medium heat.

4. Pour ½ cup egg mixture into pan and let the omelet start to set. Add ¼ cup vegetable mixture and 2 tbsp cheese to one side of the omelet. Fold the other side over the vegetables and cheese. Flip the omelet to finish cooking and serve. Repeat to make four omelets.

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