Garden Omelet

This recipe makes one gigantic omelette full of fresh veggies.  You can obviously substitute any veggies that you have in your fridge for the ones indicated in this recipe.  You will want to start by gathering all your ingredients and chopping everything up.
Start by sauteing the veggies in a little bit of cooking spray or oil, do this until all of the liquid evaporates otherwise your omelet will turn into mush.
I know a proper omelet is supposed to be colorless on the outside but I have yet to perfect that technique.  This omelet turned out so delicious.

Garden Omelet

1 small tomato, seeded and chopped
1 small zucchini, chopped
1 small yellow squash, chopped
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup sliced fresh mushrooms
Vegetable cooking spray
1 cup egg substitute
1 to 2 teaspoons hot sauce
1/4 teaspoon salt
2 ounces reduced-fat sharp Cheddar cheese, shredded
1 tablespoon chopped fresh parsley


  1. Sauté first 6 ingredients in a 10-inch nonstick skillet coated with cooking spray over medium-high heat 9 minutes or until liquid evaporates; remove from skillet, and set aside. Wipe skillet clean.
  2. Whisk together egg substitute, hot sauce, and salt; pour into skillet coated with cooking spray. As mixture starts to cook, gently lift edges with a spatula, and tilt pan so uncooked portion flows underneath.
  3. Spoon vegetables onto egg, and sprinkle with shredded cheese. Fold in half, and transfer to a serving plate; sprinkle with chopped parsley.

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