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Makes 6 servings
Ingredients
- 3 cups chopped broccoli; red o green sweet pepper, chopped; fresh mushrooms, sliced; zucchini sliced; tomato, sliced
- 1/3 cup chopped onion
- 2 tsp snipped fresh basil or 1/2 tsp dried basil, crushed
- 1/2 tsp salt
- 1/8 tsp black pepper
- 3 tbsp canned tomato sauce
- 10 egg whites
- 5 eggs
- 1/4 cup water
- 1/4 cup shredded mozarella cheese (1 oz)
- 2 tbsp Parmesan cheese
- Canned tomato sauce (optional)
Lightly coat 15×10×1-inch baking pan with nonstick cooking spray; set aside.
coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over meadieum heat. Add broccoli, onion and dried basil (if using) to hot skillet. Cook and stir for 5 to 8 minutes, or until vegetables are crisp and tender. Stir in fresh basil, 1/4 tsp of the salt, and black pepper. Remove from heat. Stir in the 3 tbsp tomato sauce. Cover and keep war.
In a medium mixing bowl combine egg whites, eggs, the water, adn remaining 1/4 tsp salt. Beat until combined but not frothy. Place the prepared baking pan on an oven rack. Carefully pour the egg mixture into the pan. Bake in a 400°F oven about 7 minutes or until egg mxture is set but stll has a glossy surface.
Meanwhile, in a small bowl combine mozarella cheese and Parmesan cheese; set aside.
Cut the baked omelet into 6 5-inch squares. Using a large spatula, lift each omelet square from baking pan; invert onto warm serving plate. Divide warm vegetable mixture among omelet squares. Top with cheese mixture. Fold each omelet square diagonally in half, forming a triangle. If desired, drizzle with additional tomato sauce. Serve immediately.
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