Summer Garden Omelet

1/2 cup chopped zucchini

1/3 cup chopped onion

1/4 cup chopped green pepper

2 tsp butter

4 egg whites

2 eggs

1/4 cup fat-free milk

1/4 salt

1/4 tsp pepper

2 slices reduced fat American cheese


In a 10 in skillet coated with cooking spray, saute the zucchini, onion, and green pepper in butter until tender.  Meanwhile, in a small bowl whisk the egg whites, eggs, milk, salt and pepper.  Pour into skillet, cook over medium heat.  As eggs set, lift edges, letting uncooked portion flow underneath.  When the eggs are set, place cheese on one side; fold omelet over cheese.  Remove from the heat.  Cover and let stand for 1 and a half minutes or until cheese is melted.


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