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.
Recipe.com
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter