Roasted Vegetable Egg White Omelet

• 1 zucchini, diced
• 1 yellow squash, diced
• 1 green or red pepper, seeded and diced
• 2 potatoes, diced
• 1 onion, thinly sliced
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper
• 1 tbsp. olive oil
• 12 egg whites, lightly beaten
• 1/2 cup light herb cream cheese, softened

1. Preheat oven to 450u0b0.
2. Combine all vegetables with oil, salt and pepper on large baking sheet, sprayed with non-stick spray. Roast for app. 45 minutes, until browned.
3. Spray large non-stick skillet with nonstick spray and set over medium heat. Add egg whites and cook until set, app. 3-4 minutes, lifting edges to let uncooked eggs flow underneath.
4. Spread cooked eggs with softened cream cheese and top with roasted vegetables.
5. Cover the skillet and cook until cheese slightly melts, 2-3 minutes.
6. Fold the omelet in half and cut into four servings. Serve immediately.

zucchini, yellow squash, green, potatoes, onion, salt, ground pepper, olive oil, egg whites, light herb cream cheese

Taken from www.epicurious.com/recipes/member/views/roasted-vegetable-egg-white-omelet-1202922 (may not work)