Ingredients:
1 cup egg whites
1/3 cup sliced fresh zucchini
1/3 cup sliced fresh yellow pepper
1/3 cup sliced fresh red bell pepper
1/4 cup sliced fresh mushrooms
1/4 cup fresh broccoli florets
2 tsp margarine, divided
1 tsp Italian seasoning
Fresh chive sprigs, for garnishing |
Vegetable Omelette
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Method:
- In a 8-inch nonstick skillet, over medium heat, saut� the broccoli, mushrooms, peppers,
and zucchini in 1 tsp of margarine and 1 tsp of Italian seasoning until tender; remove
from the skillet and keep warm.
- In the same skillet, over medium heat, melt 1 tsp of margarine.
- Pour egg beaters into the skillet. Cook, lifting the edges to allow the uncooked portion
to flow underneath.
- When almost set, spoon the vegetable mixture into the center of the omelet. Fold the two
halves over the vegetable mixture.
- Slide onto the serving plate. Garnish with fresh chives.
Makes 2 servings
Preparation time: 10-15 minutes
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