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
1/2 cup chopped zucchini
1/3 cup chopped onion
1/4 cup chopped green pepper
2 tsp. Butter
4 egg whites
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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