Garden Variety Omelet

Counting calories? A hearty breakfast for two filled with veggies weighs in at just 120 calories per serving. Simply delicious! MORE+ LESS-

By Pillsbury Kitchens

March 13, 2007

Filling

1/4

cup sliced (1/4-inch-thick) zucchini

1/4

cup thinly sliced onion

1/4

cup chopped red bell pepper (1/4 medium)

1/4

cup chopped yellow or green bell pepper (1/4 medium)

1/4

cup sliced fresh mushrooms

1/4

teaspoon salt

Dash pepper

carton (8 oz) fat-free egg product (1 cup) or 4 eggs

tablespoon fat-free (skim) milk

1/4

cup shredded reduced-fat Swiss cheese (1 oz)

small plum (Roma) tomato, sliced

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1

Cut zucchini slices into quarters. Heat 10- or 8-inch nonstick skillet with sloping sides (omelet pan) over medium heat. Add zucchini and remaining filling ingredients; cook 4 to 6 minutes, stirring occasionally, until tender. Remove cooked vegetables from skillet; place on plate and cover to keep warm. Cool skillet 1 minute; wipe clean with paper towel.
2

In small bowl, mix egg product and milk. Heat same skillet over medium heat. Pour egg mixture into skillet; cook 4 to 5 minutes without stirring but lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet, until mixture is set but top is still moist.
3

Spoon cooked vegetables onto half of omelet; sprinkle with cheese. With wide spatula, loosen edge of omelet and fold over vegetables. Arrange tomato slices on top of omelet.

This is a great way to get your vegetables at breakfast! Red, yellow and green bell peppers are high in vitamin C, and all the vegetables provide fiber.