See Also: Vegetable Omelet(recipes)
Roasted Vegetable Omelet with Fresh Salsa(recipes)
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Garden Omelet(recipes)
Greek Isles Omelet(recipes)
Apple and Brie Omelet(recipes)
The Perfect Omelet Everytime!(recipes)
Spanish Potato Omelet(recipes)
Mediterranean Artichoke Omelet(recipes)
Southwestern Omelet Wrap(recipes)

Vegetable Omelet (recipes)


Vegetable Omelet

Yield: Makes 4 servings



Ingredients:



Ratatouille (recipe follows)

Nonstick cooking spray

5whole eggs

6egg whites or 3/4 cup cholesterol-free egg substitute

1/4cup fat-free (skim) milk

1/2teaspoon salt

1/8teaspoon black pepper

4to 6 slices Italian bread

2cloves garlic, halved









Preparation:





1.Prepare Ratatouille; keep warm.2.Spray 12-inch skillet with cooking spray; heat over medium heat. Beat whole eggs, egg whites, milk, salt and pepper in large bowl until foamy. Pour egg mixture into skillet; cook over medium-high heat 2 to 3 minutes or until bottom of omelet is set. Reduce heat to medium-low. Cover; cook 8 minutes or until top of omelet is set. Remove from heat.3.Spoon half of Ratatouille down center of omelet. Carefully fold omelet in half; slide onto serving plate. Spoon remaining Ratatouille over top.4.Toast bread slices; rub both sides of warm toast with cut garlic cloves. Serve omelet with toast and fresh fruit, if desired.









Nutritional Information:







Serving Size: 1/4 of omelet with about 1 cup ratatouille and 1 toast slice







Sodium

620 mg







Protein

19 g







Fiber

2 g







Carbohydrate

32 g







Cholesterol

266 mg







Saturated Fat

2 g







Total Fat

8 g







Calories from Fat

26 %







Calories

274









Dietary Exchange:







Meat

2







Vegetable

1-1/2







Starch

1-1/2







Fat

1/2







Ratatouille

Yield: Makes about 4 cups



Ingredients:



Nonstick cooking spray

1cup chopped onion

1/2cup chopped green bell pepper

2cloves garlic, minced

4cups cubed unpeeled eggplant

1medium yellow summer squash, sliced

1cup chopped fresh tomatoes

1/4cup finely chopped fresh basil or 1 teaspoon dried basil

1tablespoon finely chopped fresh oregano or 1 teaspoon dried oregano leaves

2teaspoons finely chopped fresh thyme or 1/2 teaspoon dried thyme leaves









Preparation:





1.Spray large skillet with cooking spray; heat over medium heat. Add onion, bell pepper and garlic; cook and stir 5 minutes or until tender. Add eggplant, summer squash, tomatoes, basil, oregano and thyme. Cover; cook over medium heat 8 to 10 minutes or until vegetables are tender. Uncover; cook 2 to 3 minutes or until all liquid is absorbed.







Cook' s Tip:

Fresh eggplant is available year-round. When purchasing an eggplant, look for one that is plump, glossy and heavy. Avoid any with scarred, bruised or dull surfaces.





Nutritional Information:







Serving Size: 1/2 cup Ratatouille







Sodium

5 mg







Protein

1 g







Fiber

2 g







Carbohydrate

7 g







Saturated Fat









Total Fat









Calories from Fat

7 %







Calories

31









Dietary Exchange:







Vegetable

1