Source: dLife

A medley of vegetables and spices come together for a delicious morning meal.

Servings

2 tbsp olive oil
1 medium onions , chopped
2 medium garlic cloves , chopped
2 small zucchini , trimmed and thinly sliced
1 large russet potatoes , peeled
4 oz fresh green beans , trimmed
2 eggs
2 egg whites
0.5 tsp salt
1 pinch black pepper
1 large tomato , peeled, seeded, and chopped
0.5 tbsp fresh oregano (or 1/2 tsp dried)

1 In a heavy frying pan over medium heat, heat 1 1/2 tablespoons of the oil. Add the onion and cook it for about 3 minutes until it is soft.
2 Add the garlic and zucchini, cover the pan, and continue to cook gently for 10 minutes. Stir occasionally, and remove from the heat once cooked.
3 In a small saucepan, boil the potato until tender, roughly 25 to 30 minutes.
4 Remove the potato and then add the beans to the boiling water, cook until tender.
5 Coarsely chop the potato and cut the beans into 1 inch lengths.
6 In a large bowl, beat together the egg and egg white, salt, and some black pepper. Gently stir in the cooked vegetables, tomato, and oregano.
7 In a nonstick, 10 inch ovenproof skillet heat the remaining oil and pour in the egg mixture. Cook the omelet over medium heat gently for 3 to 4 minutes, or just until the underside is a pale gold.
8 Place the pan under a preheated broiler and cook for 2 to 3 additional minutes, or until it is just set.
9 Cut into squares and serve immediately.

Eliminating 2 egg yolks in this recipe cuts a large amount of the fat and cholesterol found in traditional omelets.