1. Spray a 10-inch nonstick skillet with cooking spray. Cook broccoli, zucchini, onion and red pepper 3 to 5 minutes over medium heat, stirring frequently, until vegetables are crisp tender. Season with salt and pepper. Remove vegetables from skillet.
2. Reduce heat to medium-low. Spray skillet again with nonstick cooking spray. Add 1 cup AllWhites®. As AllWhites® start to set use spatula to lift edge of cooked AllWhites® letting uncooked AllWhites® flow to bottom of skillet. Cook until AllWhites® are set but still moist.
3. Spread 1/2 of vegetables on one side of the omelet. Fold other side of omelet over vegetable side. Invert onto plate.
4. Repeat steps above with remaining AllWhites® and vegetables. Cut each omelet in half; serve.
Tip: If you want a cheesy omelet top the cooked vegetables with 1/4 cup shredded Cheddar or Mozzarella cheese just before the omelet is folded in half.
Serving Size: |
1/4th of recipe |
|
Calories: |
77 |
% Daily
Value* |
|
Total Fat |
1 (g) | 1% |
| |
|
| | Sat Fat |
0 (g) | |
| |
|
| | Trans Fat |
0 (g) | |
|
| Cholesterol |
0 (mg) | |
|
Sodium |
213 (mg) | 9% |
|
Total
Carbohydrate |
5 (g) | 2% |
| |
|
| | Dietary Fiber |
1 (g) | 5% |
| |
|
| | Sugar |
2 (g) | |
|
Protein |
14 (g) | 29% |
|
Calcium |
26 (mg) | 3% |
|
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Dietary Exchanges:
1 vegetable
, 1 1/2 lean meat
A serving of this recipe is 1 point.
0064e Copyright © 2008 Better'n Eggs
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