Roasted Vegetable Omelette
- Total Time
This egg white omelette, chock-full of sweet and delicious roasted veggies.
uncooked zucchini1 medium, diced
yellow summer squash1 medium, diced
green pepper(s)1 medium, seeded and diced
uncooked potato(es)1 large, diced
fresh tomato(es)1 medium, diced
uncooked onion(s)1 medium, diced
rosemary1 Tbsp, fresh, chopped
table salt½ tsp
black pepper½ tsp, freshly ground
egg white(s)6 large, lightly beaten
low fat cream cheese¼ cup(s), with herbs, cubed
- Arrange one rack on the bottom rung of the oven. Preheat the oven to 450°F.
- Combine the zucchini, yellow squash, bell pepper, potato, tomato, onion, rosemary, salt, and pepper in a large bowl; lightly spray with olive-oil nonstick spray. Spread the vegetables in a large nonstick baking sheet. Roast, on the bottom rack of the oven, stirring occasionally, until the vegetables are tender and browned, about 25 minutes.
- Spray a large nonstick skillet with nonstick spray and set over medium heat. Add the egg whites and cook until just set, 3–4 minutes, lifting the edges frequently with a spatula to let the uncooked egg flow underneath. Spoon the vegetable mixture over the eggs, then sprinkle the cheese. Cover the skillet and cook until the cheese melts, 2–3 minutes. Fold the omelette in half and slide out onto a plate. Yields 1/4 of omelette per serving.