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

Description

Whip The Egg Whites To Make This Fluffy Vegetable-filled Omelet. Try It For Breakfast Or A Light Dinner.

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