A very Veggie Omelet

This is a recipe that I found in one of my many (could be a couple hundred) cooking magazines. I have made this omelet a few times and I find that it is amazing good. Now there are a few things that I did leave out of this recipe, just because I don’t usually keep a stock of cream of tartar or egg substitute. I also just used regular cheese, reduced-fat cheese may be better for you but again its not something that I just keep on hand all the time. Well that’s just me. But yes as I was saying before, this omelet is just amazing, and you’ll love it especially if you love eggs, cheese and veggies.
So lets get started, these are the ingredients that you are going to need:

• 1 small onion, chopped
• 1/4 cup chopped green pepper
• 1 tbsp. butter or stick margarine
• 1 small zucchini, chopped
• 3/4 cup chopped tomato
• 1/4 tsp. dried oregano
• 1/8 tsp. pepper
• 4 egg whites
• 1/4 cup water
• 1/4 tsp. cream of tartar
• 1/4 tsp. salt
• 1/4 cup egg substitute
• 1/2 cup shredded reduced-fat cheddar cheese, divided

One of the great things about omelets are that they incorporate many different foods that can be added to the eggs, which make it much more better for you and it has a higher nutrition value. Now the eggs on there other hand are full of nutritional value just by themselves. Eggs give you energy because they are full of protein, and protein is what you burn first, protein is very awesome when you want to extra energy because it’s what burns the fastest and makes fat burn faster to. This is why athletes bulk up on protein before doing certain events that may need more energy.
Now lets continue on to how to create this amazing dish:

1. In a large nonstick skillet, saute onion and green pepper in butter until tender.
2. Add zucchini, tomato, oregano and pepper.
3. Cook and stir for 5-8 minutes or until vegetables are tender and liquid is nearly evaporated.
4. Set aside and keep warm.
5. In a mixing bowl, beat egg whites, water, cream of tartar and salt until stiff peaks form.
6. Place egg substitute in another bowl; fold in egg white mixture.
7. Pour into a 10-in. ovenproof skillet coated with nonstick cooking spray.
8. Cook over medium heat foe 5 minutes or until bottom is lightly browned.
9. Bake at 350' for 9-10 minutes or until a knife inserted near the center comes out clean.
10. Spoon vegetable mixture over one side; sprinkle with half of the cheese.
11. To fold, score middle of omelet with a sharp knife; fold omelet over filling. Transfer to a warm platter.
12. Sprinkle with remaining cheese.
13. Cut in half to serve.

This would be a great breakfast choice or brunch choice. Also this would be an awesome dinner choice. I love having breakfast for dinner. I just love breakfast foods and having them for dinner makes life better.
So enjoy, and remember its an omelet so explore and be creative and add new things to make it better and more personal for you.