Cheese and Vegetable Omelet

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.3 teaspoon optional: dill dried
• 8 ounce carton egg substitute 
• 0.3 cup green onions thinly sliced
• 2 ounces cheddar cheese shredded reduced-fat
• 1 Dash salt 
• 1.8 cups zucchini finely chopped ( 1 small)

Equipment

• frying pan
• paper towels
• spatula

Directions

1. Coat a 10-inch nonstick skillet with cooking spray; place over medium-high heat until hot.
2. Add zucchini, and cook 4 minutes or until crisp-tender, stirring occasionally. Stir in dill; remove mixture from skillet, and set aside. Wipe skillet with paper towels.
3. Coat skillet with cooking spray; place over medium-high heat until hot.
4. Combine egg substitute and next 3 ingredients, stirring well.
5. Add egg substitute mixture to skillet, and cook 2 minutes. Carefully lift edges of omelet using a spatula; allow uncooked portion to flow underneath cooked portion. Cook 2 additional minutes or until center is almost set.
6. Spoon cheese and zucchini mixture down center of omelet. Fold omelet in half. Reduce heat to low; cook 1 additional minute or until cheese melts and omelet is set.