Cheese And Vegetable Omelet

• Butter-flavored cooking spray
• 1 3/4 cups finely chopped zucchini (about 1 small)
• 1/4 teaspoon dried dill
• 1 (8-ounce) carton egg substitute
• 1/3 cup thinly sliced green onions
• 1/4 teaspoon freshly ground black pepper
• Dash of salt
• 1/2 cup (2 ounces) reduced-fat shredded Cheddar cheese

1. Coat a 10-inch nonstick skillet with cooking spray; place over medium-high heat until hot. Add zucchini, and cook 4 minutes or until crisp-tender, stirring occasionally. Stir in dill; remove mixture from skillet, and set aside. Wipe skillet with paper towels.
2. Coat skillet with cooking spray; place over medium-high heat until hot. Combine egg substitute and next 3 ingredients, stirring well. Add egg substitute mixture to skillet, and cook 2 minutes. Carefully lift edges of omelet using a spatula; allow uncooked portion to flow underneath cooked portion. Cook 2 additional minutes or until center is almost set.
3. Spoon cheese and zucchini mixture down center of omelet. Fold omelet in half. Reduce heat to low; cook 1 additional minute or until cheese melts and omelet is set.

butter, zucchini, dill, egg substitute, green onions, freshly ground black pepper, salt, cheddar cheese

Taken from www.myrecipes.com/recipe/cheese-vegetable-omelet (may not work)