Veggie Omelette

Ingredients:

- 1 small onion, chopped

- 1/4 cup green pepper

- 1 tablespoon butter

- 1 small zucchini, chopped

- 3/4 cup chopped tomato

- 1/4 teaspoon dried oregano

- 1/8 teaspoon pepper

- 2 eggs

- 1/4 cup egg whites

- 1/4 cup water

- 1/4 teaspoon cream of tartar

- 1/4 teaspoon salt

- 1/2 cup shredded cheddar cheese

Directions:

1. In a large skillet, sauté the onion and green pepper in butter until they’re tender. Add the zucchini, tomato, oregano, and pepper, and cook and stir for 5-8 minutes. Set aside and keep warm.

2. In a mixing bowl, beat the egg whites, eggs, water, cream of tartar, and salt until they form stiff peaks.

3. Pour the egg mixture into a 10-inch cast iron skillet that’s been coated with cooking spray. Cook over medium heat for 5 minutes until the bottom is lightly browned.

4. Bake at 350°F for 9-10 minutes until a knife comes out clean.

5. Spoon the vegetable mixture over one side of the omelette, then sprinkle half of the cheese on top. Use a knife or spatula to fold the omelette over the filling.

6. Transfer the omelette to a plate and sprinkle the remaining cheese on top. Cut the omelette in half and serve. Enjoy!