Souffle Omelet With Zucchini, Artichoke and Cheddar
Ingredients
- 1 tablespoon olive oil
- 8 ounces zucchini, cut into 1/2-inch pieces
- 1 14 ounce can artichoke hearts, drained and quartered
- 1 cup chopped tomato
- 12 large egg whites
- 4 large eggs, lightly beaten
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 1/3 cups shredded low-fat cheddar cheese
Directions
1. Heat the oil in a large nonstick skillet over medium-high heat. Add the zucchini, artichoke and tomato. Cook 5 minutes, stirring occasionally, until vegetables are crisp-tender. Set aside.
2. Beat the egg whites with a hand mixer until they form soft peaks. Add the whole eggs, salt and pepper; stir.
3. Heat an 8-inch nonstick skillet over medium-high heat; add the egg mixture. Cook 2 to 3 minutes, or until lightly browned on the bottom.
4. Using a spatula, slide omelet onto a plate. Return it to the pan with the cooked side facing up; cook 10 to 12 minutes, until golden.
5. Place vegetable mixture and cheese on half the egg and fold it over to enclose the filling. Press down lightly with the spatula until it holds the shape and the cheese melts.
This was a mess! I would cut down the egg whites to 8. The 12 is way too thick and doesn't cook right, it takes so long that the bottom is burning before the mixture can set for flipping. The flavor was good, but I ended up eating it more like a scramble.
1/29/2012 11:22:49 AM Report Abusewho cares just eat !
10/21/2011 10:19:40 AM Report AbuseI thought 4 servings too, but that's a lot of eggs to go through for one meal.
1/10/2011 01:57:36 PM Report AbuseHow many servings is this for?
1/10/2011 08:06:38 AM Report AbuseCome on Fitness, give us a serving size!!!
1/9/2011 09:19:10 AM Report Abuse