Provencal Vegetable Omelette

Ingredients:

• 1 cup halved grape tomatoes
• 1 small zucchini, thinly sliced
• 2 scallions, thinly sliced
• 1/4 cup chopped fresh basil
• 3/4 tsp herbes de Provences
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup fat-free egg substittute
• 4 tbsp shredded fat-free Swiss Cheese

Make 2 Servings

1. Lightly spray a nonstick skillet with  olive oil nonstick spray and set over medium heat. Add the tomatoes, zucchini, scallions, herbes de Provence, salt and pepper; cook, stirring,  until the vegetables are lightly softened, about 3 minutes. Transfer to a bowl; set aside.
2. Wipe the skillet clean. Spray the skillet with nonstick spray  and set over medium heat. When a drop of water sizzles in it, add 1/2 cup of egg substitute and cook until almost set, about 3 minutes, gently lifting the edge of the eggs with a heatproof spatula to allow the unccoked portion of the egg to run underneath. Spoon half of the vegetable mixture over half of the omelette. Fold the unfilled portion of the omelette over the filling and sprinkle with 2 tbsp of the Swiss cheese. Slide the omelette onto a plate and keep warm. Repeat with the remaining egg substitute, vegetable mixture and cheese to make another omelette.

WW POINTS VALUE 3

 

Note: This recipe appears in the WW in 20 Minutes Cookbook. I was in the mood for some eggs and I've always wanted to cook this recipe. This dish was fair but I would try it again and make some adjustments: I would season the egg mixture with the herbs instead of the vegetables for a more flavorful dish. I would also add some kind of sauce to the dish to make it more flavorful.