Omelets are easy to make, low-calorie and can provide you with a sufficient amount of protein. I am not personally a fan of traditional veggies in an omelet (peppers, mushrooms and white onions), so instead I prefer to make seasonal ones based on what is in season. This is the recipe for my favorite low-cal summer omelet.

Ingredients

• 2 green onion stalks, chopped
• 1 Tablespoon butter or stick margarine
• 1/2 small green zucchini, chopped (place remainder with squash in tupperware and store in fridge)
• 1/2 small yellow squash, chopped
• 3/4 cup chopped tomato
• 1/4 teaspoon dried oregano
• 1/8 teaspoon pepper
• 4 egg whites
• 1/4 cup water
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1/4 cup egg substitute
• 1/2 cup shredded reduced-fat Cheddar cheese, divided

Instructions

In a large nonstick skillet, saute onion and green pepper in butter until tender. Add the zucchini, squash, tomato, oregano, and pepper. Cook and stir for 5 to 8 minutes or until vegetables are tender and liquid is nearly evaporated. Set aside and keep warm.

In a mixing bowl, beat egg whites, water, cream of tartar, and salt until stiff peaks form. Place egg substitute in another bowl; fold in egg white mixture.

Pour into a 10-inch ovenproof skillet coated with nonstick cooking spray. Cook over medium heat for 5 minutes or until bottom is lightly browned. Bake at 350 degrees F for 9 to 10 minutes or until a knife inserted near the center comes out clean. Spoon vegetable mixture over one side; sprinkle with half of the Cheddar cheese. To fold, score middle of omelet with a sharp knife; fold omelet over filling. Transfer to a warm platter. Sprinkle with remaining cheese. Cut in half to serve.

Happy Eats!
@ashkalei