Cheese and Vegetable Omelet
Cheese and Vegetable Omelet requires approximately 45 minutes from start to finish. This recipe covers 18% of your daily requirements of vitamins and minerals. One serving contains 126 calories, 20g of protein, and 2g of fat. This recipe serves 2. It is A mixture of green onions, dash of salt, zucchini, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.
Instructions
Coat a 10-inch nonstick skillet with cooking spray; place over medium-high heat until hot.
Add zucchini, and cook 4 minutes or until crisp-tender, stirring occasionally. Stir in dill; remove mixture from skillet, and set aside. Wipe skillet with paper towels.
Coat skillet with cooking spray; place over medium-high heat until hot.
Combine egg substitute and next 3 ingredients, stirring well.
Add egg substitute mixture to skillet, and cook 2 minutes. Carefully lift edges of omelet using a spatula; allow uncooked portion to flow underneath cooked portion. Cook 2 additional minutes or until center is almost set.
Spoon cheese and zucchini mixture down center of omelet. Fold omelet in half. Reduce heat to low; cook 1 additional minute or until cheese melts and omelet is set.