- 1 small onion, chopped
- 1/4 cup chopped green pepper
- 1 tablespoon butter or stick margarine
- 1 small zucchini, chopped
- 3/4 cup chopped tomato
- 1/4 teaspoon dried oregano
- 1/8 teaspoon pepper
- 4 egg whites
- 1/4 cup water
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/4 cup egg substitute
- 1/2 cup shredded reduced-fat Cheddar cheese, divided
- In a large nonstick skillet, saute onion and green pepper in butter until tender. Add the zucchini, tomato, oregano and pepper. Cook and stir for 5-8 minutes or until vegetables are tender and liquid is nearly evaporated. Set aside and keep warm.
- In a mixing bowl, beat egg whites, water, cream of tartar and salt until stiff peaks form. Place egg substitute in another bowl; fold in egg white mixture. Pour into a 10-in. ovenproof skillet coated with nonstick cooking spray. Cook over medium heat for 5 minutes or until bottom is lightly browned.
- Bake at 350 degrees for 9-10 minutes or until a knife inserted near the center comes out clean. Spoon vegetable mixture over one side; sprinkle with half of the cheese. To fold, score middle of omelet with a sharp knife; fold omelet over filling. Transfer to a warm platter. Sprinkle with remaining cheese. Cut in half to serve.