Garden Variety Omelet | Prep Time: 25 min ; Start to Finish: 25 min | | Makes: 2 servings Counting calories? A hearty breakfast for two filled with veggies weighs in at just 120 calories per serving. Simply delicious! |
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| Filling | | 1/4 | cup sliced (1/4-inch-thick) zucchini | | 1/4 | cup thinly sliced onion | | 1/4 | cup chopped red bell pepper (1/4 medium) | | 1/4 | cup chopped yellow or green bell pepper (1/4 medium) | | 1/4 | cup sliced fresh mushrooms | | 1/4 | teaspoon salt | | Dash pepper | | Omelet | | 1 | carton (8 oz) fat-free egg product (1 cup) or 4 eggs | | 1 | tablespoon fat-free (skim) milk | | Toppings | | 1/4 | cup shredded reduced-fat Swiss cheese (1 oz) | | 1 | small plum (Roma) tomato, sliced |
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| 1 . | Cut zucchini slices into quarters. Heat 10- or 8-inch nonstick skillet with sloping sides (omelet pan) over medium heat. Add zucchini and remaining filling ingredients; cook 4 to 6 minutes, stirring occasionally, until tender. Remove cooked vegetables from skillet; place on plate and cover to keep warm. Cool skillet 1 minute; wipe clean with paper towel. | | 2 . | In small bowl, mix egg product and milk. Heat same skillet over medium heat. Pour egg mixture into skillet; cook 4 to 5 minutes without stirring but lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet, until mixture is set but top is still moist. | | 3 . | Spoon cooked vegetables onto half of omelet; sprinkle with cheese. With wide spatula, loosen edge of omelet and fold over vegetables. Arrange tomato slices on top of omelet. |
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