Veggie Omelet

Ingredients

• Serving Size: 1 omelet

• Yield: 4 servings

• 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

Directions

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.