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Fresh Vegetable Omelette Recipe
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Dried oregano||1⁄4 Teaspoon|
|Water||1⁄4 Cup (4 tbs)|
|Cream of tartar||1⁄4 Teaspoon|
|Shredded sharp cheddar cheese||1 1⁄3 Ounce|
Calories 378 Calories from Fat 253
% Daily Value*
Total Fat 28 g43.8%
Saturated Fat 14.2 g71%
Trans Fat 0 g
Cholesterol 471.7 mg
Sodium 525.6 mg21.9%
Total Carbohydrates 14 g4.6%
Dietary Fiber 3.2 g12.7%
Sugars 6.7 g
Protein 20 g39.3%
Vitamin A 36.6% Vitamin C 65%
Calcium 23.2% Iron 15.3%
*Based on a 2000 Calorie diet
Add zucchini, tomato, salt, oregano, and pepper; cook until vegetables are tender and liquid evaporates.
Beat egg whites (at room temperature), 1/4 cup water, and cream of tartar until stiff but not dry; set aside.
Beat egg yolks in a medium bowl until thick and lemon colored.
Fold egg white mixture into yolks.
Heat an ovenproof 10-inch omelet pan or heavy skillet over medium heat until hot enough to sizzle a drop of water.
Add remaining 1 tablespoon butter; rotate pan to coat bottom.
Pour egg mixture into skillet, and gently smooth surface.
Reduce heat and cook omelet about 5 minutes or until puffy and lightly browned on bottom, gently lifting omelet at edge to judge color.
Bake at 350Â° for 8 to 10 minutes or until knife inserted in center comes out clean.
Spoon vegetable mixture over half of omelet.
Loosen omelet with a spatula, and fold in half.
Slide omelet onto a warm serving plate; sprinkle with cheese.