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Low-Fat Veggie Omelet Recipe Low Carb



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


Nutrition Facts



½ Carbohydrate

1 Vegetable

2 Lean Meat


Calories 145

   Calories from Fat 30

Total Fat 3.5g

   Saturated Fat 2.1g

   Trans Fat 0g

Cholesterol 10mg

Sodium 380mg

Carbohydrate 11g

   Dietary Fiber 1g

   Sugars 6g

Protein 17g


  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.


Fun Facts / Cooking Tips

Cooking Tips, Kitchen Tips and Fun Facts

Egg substitute is used in this healthy omelet recipe to significantly lower cholesterol. Reduced-fat cheese increases the protein content in the veggie cheese omelet while keeping the fat content low.

Tips: To ensure the omelet is easy to fold and flip, use a good non-stick pan.



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