1 small onion, chopped
1/4 cup chopped green pepper
1 small zucchini, chopped
3/4 cup chopped seeded Roma tomato
1 tablespoon olive oil
2 tablespoons minced garlic
1 teaspoon fresh thyme
1 tablespoon chopped fresh oregano
Salt and pepper to taste
1/2 cup egg substitute (or 4 large eggs, omelet will be higher in fat and calories if real eggs are used)
1/2 cup shredded Parmesan cheese, divided Directions:
In a large non-stick sauté pan, place a tablespoon of olive oil and heat until smoking. Add the garlic, onion and green pepper and sauté until tender. Add the zucchini, tomato, oregano, thyme, salt and pepper. Cook and stir for 5 to 8 minutes or until vegetables are tender and liquid is nearly evaporated. Set aside and keep warm.
Heat a 9" non-stick sauté pan over medium heat, coat with pan spray and pour 1/2 of the eggs into the pan, allow the eggs to set and place half of the cooked filling and shredded Parmesan on one side of the omelet. Slide the omelet onto the serving plate and gently fold the other half of the egg wrapper over the top. Repeat with remaining ingredients. Makes two servings.
Per serving:(with 4 eggs): 17g carbohydrates; 4g fiber; 22g fat; 22g protein; 390mg cholesterol; 496mg sodium; 350 calories