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Souffle Omelet With Zucchini, Artichoke & Cheddar Recipe

   
 

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     Souffle Omelet With Zucchini, Artichoke & Cheddar

Category   Breakfast - Brunch
Sub Category   None

Ingredients
1 tablespoon olive oil
1 tablespoon olive oil
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
 

Instructions
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.
Beat the egg whites with a hand mixer until they form soft peaks. Add the whole eggs, salt and pepper; stir. 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.
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.
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.
Serving Suggestions
282 calories, 14g fat , 10g carbohydrate, 1g fiber , 1g fiber


Originally Submitted
1/25/2011





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