Serving Size: 1 omelet
1/2 cup shredded zucchini
1/2 small red bell pepper, finely diced
1/2 cup sliced mushrooms
2 cups egg substitute (or 8 whole eggs)
1 1/2 teaspoon salt (optional)
1/4 teaspoon ground black pepper
1/4 teaspoon crushed red pepper flakes
1/2 cup shredded, reduced-fat cheddar cheese
Add cooking spray to a large non-stick skillet over medium-high heat. Add zucchini, bell pepper, and mushrooms to pan and sauté for 5-6 minutes or until vegetables are soft.
Add cooking spray to a small non-stick pan (omelet pan) over medium heat. Pour 1/2 cup egg substitute in hot pan. Sprinkle with salt, pepper and red pepper flakes.
Once eggs set up and are still a little runny in the center, spread 1/4 cup of vegetable mixture on one side of eggs. Sprinkle the vegetable mixture with 2 tablespoons cheese.
Fold the other half of the eggs over the vegetables and gently flip the omelet using a wide spatula.
Repeat process for remaining three omelets.
- 108 calories
- 3 grams total fat
- 2 grams saturated fat
- 10mg cholesterol
- 642mg sodium
- 4g total carbohydrate
- 1 grams dietary fiber
- 16g protein.