Recipe of the Week -  Very Veggie Omelet


·         1 small onion, chopped

·         1/4 cup chopped green pepper

·         1 tablespoon butter

·         1 small zucchini, chopped

·         3/4 cup chopped tomato

·         1/4 teaspoon dried oregano

·         1/8 teaspoon pepper

·         4 egg whites

·         1/4 cup water

·         1/4 teaspoon cream of tartar

·         1/4 teaspoon salt

·         1/4 cup egg substitute

·         1/2 cup shredded reduced-fat cheddar cheese, divided

Directions -  In a large nonstick skillet, saute onion and green pepper in butter until tender. Add the zucchini, tomato, oregano and pepper. Cook and stir for 5-8 minutes or until vegetables are tender and liquid is nearly evaporated. Set aside and keep warm.  In a small bowl, beat egg whites, water, cream of tartar and salt until stiff peaks form. Place egg substitute in another bowl; fold in egg white mixture. Pour into a 10-in. ovenproof skillet coated with cooking spray. Cook for 5 minutes over medium heat or until lightly browned on bottom.  Bake, uncovered, at 350° for 9-10 minutes or until a knife inserted near the centre comes out clean. Carefully run a knife around edge of pan to loosen. With a knife, score centre of omelet. Place vegetable mixture and half of cheese on one side; fold other side over filling. Sprinkle with remaining cheese. Cut in half to serve.