Potato-Cheddar Omelets
- Cooking spray
- 1 cup shredded unpeeled round red potato (about 1/2 pound potatoes)
- 1/2 cup chopped zucchini
- 1/2 cup chopped red bell pepper
- 1/4 cup sliced green onions (about 1 onion)
- 1 1/2 cups egg substitute
- 1/4 cup fat-free milk
- 1/2 teaspoon minced fresh oregano
- 1/4 teaspoon black pepper
- 1/8 teaspoon salt
- 1/2 cup (2 ounces) shredded reduced-fat Cheddar cheese
- Coat a 10-inch nonstick skillet with cooking spray; place over medium-high heat until hot. Add potato and next 3 ingredients; saute 7 minutes or until tender. Remove from pan; set aside. Wipe pan with a paper towel. Combine egg substitute and next 4 ingredients, stirring well.
- Coat pan with cooking spray; place over medium-high heat until hot. Pour half of egg mixture into pan. As mixture begins to cook, lift edges with a spatula, and tilt pan to allow uncooked portion to flow underneath. When set, spoon half of vegetables over half of omelet. Sprinkle vegetables with half of cheese. Loosen with spatula; fold in half. Cook 1 to 2 minutes or until cheese begins to melt. Slide onto a plate, cut in half, and keep warm. Repeat with remaining ingredients. Serve immediately.
cooking spray, red potato, zucchini, red bell pepper, green onions, egg substitute, milk, fresh oregano, black pepper, salt, cheddar cheese
Taken from www.myrecipes.com/recipe/potato-cheddar-omelets (may not work)