Veggie Omelet

By Ms. Lizz

  • Serving Size: 1 omelet

  • Cooking spray

  • 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

  1. 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.

  2. 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.

  3. 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.

  4. Fold the other half of the eggs over the vegetables and gently flip the omelet using a wide spatula.

  5. Repeat process for remaining three omelets.

Nutritional Facts

108 calories
3 grams total fat
2 grams saturated fat
10mg cholesterol
642mg sodium
4g total carbohydrate
1 grams dietary fiber
16g protein.

breakfast eggs egg substitute mushrooms peppers cheddar calcium stovetop gluten free

6 replies

Portia1950 2008-11-22 18:56:30 -0600 Report

I love omelets, and this is I can use tofu instead of eggs and i can convert some of the other ingredients to my liking.

Debe Pendice
Debe Pendice 2008-09-10 06:37:47 -0500 Report

This is a great recipe. I am going to make this for Sunday brunch this week. All the vegetable are coming from the garden. Thanks…