3 cups bite-size bell peper strips, sliced mushrooms, and thinly sliced zucchini
1/3 cup chopped onion
1/2 tsp dried basil
1/8 tsp black pepper
1/2 tsp salt
3 tbsp tomato sauce
10 egg whites
5 eggs
1/4 cup water
1/4 cup shredded mozzarella
2 tbsp grated parmesean cheese
tomato sauce, warmed (optional)
Instructions
Preheat oven to 400F. Lightly coat a 15x10x1 inch baking pan with cooking spray, set aside.
In a large skillet, melt butter over medium heat. Add vegetables, onion, and dried basil. Cook and stir 5 to 8 min. Add pepper and 1/4 tsp of the salt. Remove from heat; stir in tomato sauce; keep warm.
In a medium bowl beat egg whites, eggs, water, and remaining 1/4 tsp salt with a whisk until combined but not frothy. Pour eggs into a baking pan. Bake, uncovered, 7 min, or until eggs have just set. Meanwhile, in a small bowl, combine cheeses; set aside.
Cut the baked eggs into six 5-in. squares. Using a spatula, lift each square from the pan and invert onto a plate. Divide warm vegetable mixture among omelets; top with cheese. Fold omelets diagonally in half, forming triangels. If desired, drizzle with dditional tomato sauce.
Originally Submitted
4/23/2009
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