Ingredients:
1 small onions, chopped
1/4 cup chopped green peppers
1 tablespoon butter
1 small zucchini, chopped
3/4 cup chopped tomatoes
1/4 teaspoon oregano
1/8 teaspoon pepper
4 egg whites
1/4 cup water
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/4 cup egg substitute
1/2 cup shredded cheddar cheese
Directions:
In a large non-stick skillet, saute onion and green pepper in butter until tender.
Add zucchini, tomato, oregano and pepper.
Cook and stir 5-8 minutes or until vegetables are tender and liquid nearly evaporated.
Set aside and keep warm.
In a mixing bowl, beat egg whites, water, cream of tartar and salt until stiff peaks form.
Place egg substitute in another bowl, fold in egg white mixture.
Pour into a 10 inch oven proof skillet coated with non-stick spray.
Cook over medium heat 5 minutes or until bottom is lightly browned then bake in 350F oven 9- 10 minutes or until set.
Spoon vegetable mixture over one side of the egg mixture, sprinkle with half the cheese.
Fold over, then transfer to a warm platter.
Sprinkle with rest of cheese.
Servings: 2
Time preparation: 30 min.
Time total: 55 min.