Vegetable Omelette Recipe
Summary
Main IngredientVegetable
Ingredients
| Onions | 1/4 Cup (16 tbs), thinly sliced | |
| Zucchini | 1/4 Cup (16 tbs), thinly sliced | |
| Cherry tomatoes | 3 , halved | |
| Mushrooms | 2 , thinly sliced | |
| 1 teaspoon minced fresh parsley or dill | ||
| 1 egg or 1/4 cup fat-free egg substitute | ||
| Egg white | 1 | |
| Skim milk | 1 Tablespoon | |
| Parsley or dill sprigs (garnish) | ||
Directions
In a 4-cup glass measure, combine the onions, zucchini, tomatoes, mushrooms, and parsley or dill.
Microwave on high for 4 minutes, or until the vegetables are crisp-tender.
In a small bowl, whisk together the egg, egg white, and milk until well combined.
Coat an omelet pan or medium frying pan with no-stick spray.
Heat the pan on the stove top on medium heat until hot enough for water dropped on the surface to dance.
Microwave on high for 4 minutes, or until the vegetables are crisp-tender.
In a small bowl, whisk together the egg, egg white, and milk until well combined.
Coat an omelet pan or medium frying pan with no-stick spray.
Heat the pan on the stove top on medium heat until hot enough for water dropped on the surface to dance.
Chef
