VEGGIE OMELET

1 small onion, chopped

¼ cup chopped green pepper

1 tab. butter or stick margarine

1 small zucchini, chopped

¾ cup chopped tomato

¼ tea. dried oregano

1/8 tea. pepper

4 egg whites, 2 yolks

2 tab. water

¼ tea. cream of tartar

½ cup shredded reduced-fat cheddar cheese, divided

In a large nonstick skillet, sauté onion and green pepper in butter until tender. Add the zucchini, tomato and black pepper. Cook and stir for 5-8 min. or until vegetables are tender and liquid is nearly evaporated. Set aside and keep warm. In a mixing bowl, beat egg whites, water, and cream of tartar until stiff peaks form. Place egg yolk in another bowl; fold in egg white mixture.

Pour into 10” ovenproof skillet coated with non-stick cooking spray. Cook over medium heat for 5 min. or until bottom is lightly browned. Bake 350’ for 9 –10 min. until knife inserted near center comes out clean. Spoon vegetable mixture over one side; sprinkle with half of the cheese. To fold, score middle of omelet with a sharp knife; fold omelet over filling. Transfer to a warm platter. Sprinkle with remaining cheese. Cut in half to serve. Yield 2 servings. *Note: ¼ cup egg substitute can be substituted for the 2 egg yolks.