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Marinara Topped Veggie Omelet




Source of Recipe


Marla


List of Ingredients




Weight Watchers Marinara Topped Veggie Omelet


10 oz frozen mixed vegetables
1/8 tsp dried thyme
1/8 tsp table salt
1/8 tsp black pepper
16 oz fat-free egg substitute
2 large egg(s)
1 serving butter-flavor cooking spray
3/4 cup bottled pasta sauce, marinara or basil-flavored
3 Tbsp shredded Parmesan cheese


C


Recipe



Weight Watchers Marinara Topped Veggie Omelet
10 oz frozen mixed vegetables
1/8 tsp dried thyme
1/8 tsp table salt
1/8 tsp black pepper
16 oz fat-free egg substitute
2 large egg(s)
1 serving butter-flavor cooking spray
3/4 cup bottled pasta sauce, marinara or basil-flavored
3 Tbsp shredded Parmesan cheese


Preheat broiler.

Place vegetables, thyme, salt and pepper in a small pot. Cook over medium heat until vegetables are hot and any water from the frozen vegetables evaporates, about 3 to 5 minutes. Cover and set aside.

Beat egg substitute and whole eggs together in a medium bowl.

Coat a large nonstick, oven-proof skillet with cooking spray. Pour in half of egg mixture. Cook over medium heat until eggs are partially set, about 3 minutes. Spoon half of vegetable mixture over egg mixture and heat until cooked through, about 2 minutes more.

Using a spatula, gently fold omelet in half. Spread a heaping 1/3 cup of marinara sauce over folded omelet and sprinkle with 1 1/2 tablespoons of shredded cheese. Place 4 inches from broiler heat and broil until cheese melts and turns golden, about 1 minute. Cover to keep warm and set aside. Repeat with remaining ingredients. Cut each omelet in half and serve.

POINTS® Value | 5
Servings | 4