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    Low-Fat Zucchini Omelet


    Source of Recipe


    Internet

    List of Ingredients




    1/2 cup chopped onion
    1 cup diced zucchini
    1/2 cup vegetable broth
    3 large egg whites
    Egg substitute equal to three eggs
    1/8 cup lite evaporated milk
    1/4 teaspoon basil
    1/8 teaspoon white pepper
    1/8 teaspoon garlic powder

    In large nonstick skillet over high heat, saute onion and zucchini in broth for 3 to 4 minutes. Pour excess broth off vegetables and set vegetables aside in skillet.

    In blender, mix egg whites, egg substitutes, milk and spices on high for 1 minute. Pour egg mixture over vegetables and return to heat.

    Cook on low until eggs set to your liking. Serve with whole wheat toast and fruit preserves.

    Recipe




 

 

 


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