Source: Laura Rondinelli-"Healthy Calendar Diabetic Cooking"

A healthy and nutritious veggie omelet.

Servings

1 olive oil cooking spray
0.5 cup chopped zucchini , shredded
0.5 small red bell peppers , finely diced
0.5 cup fresh mushroom slices
16 oz Egg Substitute, frozen , thawed
0.5 tsp salt (optional)
0.25 tsp black pepper
0.25 tsp hot red pepper flakes
0.5 cup Cheese, cheddar, light, shredded

1 Add cooking spray to a large nonstick skillet over medium to high heat. Add zucchini, bell pepper, and mushrooms to pan and saute for 5 to 6 minutes or until vegetables are soft.
2 Add cooking spray to a small nonstick pan (omelet pan) over medium heat. Pour 1/2 cup egg substitute in hot pan. Sprinkle with salt, pepper, and red pepper flakes.
3 Once eggs set up and are still a little runny in the center, spread 1/2 cup of vegetable mixture on one side of the eggs. Sprinkle the vegetable mixture with 2 tablespoons of cheese.
4 Fold the other half of the eggs over the vegetables and gently flip the omelet using a wide spatula.
5 Repeat process for remaining three omelets.