Total Time
Prep 30 mins
Cook 25 mins

Great breakfast for two!!

Ingredients Nutrition


  1. In a large non-stick skillet, saute onion and green pepper in butter until tender.
  2. Add zucchini, tomato, oregano and pepper.
  3. Cook and stir 5-8 minutes or until vegetables are tender and liquid nearly evaporated.
  4. Set aside and keep warm.
  5. In a mixing bowl, beat egg whites, water, cream of tartar and salt until stiff peaks form.
  6. Place egg substitute in another bowl, fold in egg white mixture.
  7. Pour into a 10 inch oven proof skillet coated with non-stick spray.
  8. Cook over medium heat 5 minutes or until bottom is lightly browned then bake in 350F oven 9- 10 minutes or until set.
  9. Spoon vegetable mixture over one side of the egg mixture, sprinkle with half the cheese.
  10. Fold over, then transfer to a warm platter.
  11. Sprinkle with rest of cheese.
Most Helpful

5 5

This is an excellent omelet. It is light and fluffy and full of flavor. This recipe was featured in the collectors issue of Taste of Home's Light & Tasty..and light it is! It's easy to double the ingredients and use two pans so the whole family can eat at the same time! Thanks, Tootsie for saved me a bunch of typing!