Recipe: Garden Variety Omelet (serves 2)

GARDEN VARIETY OMELET

FOR THE FILLING:
1/4 cup thinly sliced onion
1/4 cup chopped red bell pepper
1/4 cup chopped yellow or green bell pepper
1/4 cup sliced zucchini, cut into quarters
1/4 cup sliced mushrooms
1/4 teaspoon salt
Dash ground black pepper
FOR THE OMELET:
1 (8 ounce) carton refrigerated or frozen fat-free egg product, thawed (or 4 eggs)
1 tablespoon skim milk
FOR THE TOPPINGS:
1/4 cup shredded reduced-fat Swiss cheese
2 slices tomato
2 sprigs parsley (for garnish)

Spray 8 to 10-inch nonstick skillet with sloping sides with nonstick cooking spray. Add all filling ingredients; cook over medium heat for 7 to 9 minutes, or until tender, stirring occasionally. Remove mixture from skillet; cover to keep warm. Let skillet cool 1 minute; wipe clean with paper towel.

In small bowl, combine egg product and milk; blend well.

Spray same skillet with nonstick cooking spray. Heat over medium heat until hot. Pour egg mixture into skillet. Cook without stirring, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet. Cook 3 or 4 minutes, or until mixture is set but top is still moist.

Spoon cooked vegetables over half of omelet; sprinkle with half of cheese. With pancake turner, loosen edge of omelet and fold over vegetables. Sprinkle with remaining cheese. Cover; cook 1 minute.

Place tomato slices on top of omelet; garnish with parsley.

Makes 2 servings
Source: Pillsbury Fast and Healthy Cookbook