Garden Omelet (makes 4 servings)

Ingredients:


½ cup zucchini, finely diced
1 cup egg substitute
½ cup plum tomatoes, diced
4 teaspoons water
¾ cup fresh mushrooms, thinly sliced
Butter-flavored cooking spray
½ cup bell pepper, diced
4 ounces low-fat Swiss cheese, sliced
1 tablespoon water  
Salt and pepper, to taste



Directions:


In a microwavable bowl, combine zucchini, tomatoes, mushrooms and bell pepper with 1 tablespoon of water. Cover tightly with plastic wrap and microwave on high for 3-4 minutes.

In a small bowl, beat egg substitute with 4 teaspoons of water. In a medium nonstick skillet, heat cooking spray until hot but not smoking. Pour in egg substitute and swirl to coat bottom of skillet. Cut each slice of cheese into 4 pieces and arrange 4 pieces of cheese on one half of the omelet. Cover cheese with 2-3 tbsp of vegetable mixture and fold unfilled half of omelet over filling. Lower heat, cover pan and cook for 1-2 minutes, until cheese melts. Slide omelet onto the plate and keep warm. Re-spray the skillet and repeat for all omelets. Add salt and pepper to taste.



Nutrition Information:


Serving size: 1 omelet
Calories: 126.43
Fat: 4.19g
Protein: 15.97g
Carbohydrates: 5.5g
Fiber: 0.99g