Delicious Garden Omelet

I just got done eating breakfast and wanted to share what I ate this morning.  I hope you enjoy this delicious garden omelet.  

Summer Garden Omelet

Cooking omelet in a pan, ready to serve.  With Cherry tomatoes, red onion, goat's cheese and parsley.  Shallow DOF.

Garden Omelet

1/2 cup chopped zucchini
1/3 cup chopped onion
1/4 cup chopped green pepper
2 tsp. Butter
4 egg whites
2 eggs
1/4 cup fat-free milk
1/4 tsp salt
1/4 tsp. Pepper
2 slices cheddar cheese


In a 10-in skillet coated with cooking spray, sauté the zucchini, onion, and green pepper in butter until tender. Meanwhile, in a small bowl whisk the egg whites, eggs, milk, salt, and pepper. Pour into skillet; cook over medium heat. As eggs set, lift edges, letting uncooked portion flow underneath. When the eggs are set, place cheese on one side; fold omelet over cheese. Remove from the heat. Cover and let stand for 1 1/2 minutes or until cheese is melted.

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