Vegetable Omelette Recipe


Difficulty LevelEasyCourse
Main Ingredient


 Thinly sliced onions1⁄4 Cup (4 tbs)
 Thinly sliced zucchini1⁄4 Cup (4 tbs)
 Cherry tomatoes3 , halved
 Mushrooms2 , thinly sliced
 Minced parsley/Dill1 Teaspoon
 Fat-free egg substitute1
 Egg white1
 Skim milk1 Tablespoon
 Parsley sprigs1 Tablespoon (Garnish)


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.