Low-Fat Zucchini Omelet (serves 2)
Rec.food.recipes/kenk/2000

1/2 cup chopped onion
1 cup diced zucchini
1/2 cup vegetable broth
3 large egg whites
Egg substitute equal to three eggs
1/8 cup lite evaporated milk
1/4 teaspoon basil
1/8 teaspoon white pepper
1/8 teaspoon garlic powder

In large nonstick skillet over high heat, sauteed onion and zucchini in broth for 3 to 4 minutes. Pour excess broth off vegetables and set vegetables aside in skillet. In blender, mix egg whites, egg substitutes, milk and spices on high for 1 minute. Pour egg mixture over vegetables and return to heat. Cook on low until eggs set to your liking. Serve with whole wheat toast and fruit preserves.