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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