Ingredients
1 zucchini, diced
1 yellow squash, diced
1 green or red pepper, seeded and diced
2 potatoes, diced
1 onion, thinly sliced
1/2 tsp salt
1/2 tsp freshly ground pepper
1 tbsp. olive oil
12 egg whites, lightly beaten
1/2 cup light herb cream cheese, softened
Preparation
Preheat oven to 450°. Combine all vegetables with oil, salt and pepper on large baking sheet, sprayed with non-stick spray. Roast for app. 45 minutes, until browned.
Spray large non-stick skillet with nonstick spray and set over medium heat. Add egg whites and cook until set, app. 3-4 minutes, lifting edges to let uncooked eggs flow underneath.
Spread cooked eggs with softened cream cheese and top with roasted vegetables.
Cover the skillet and cook until cheese slightly melts, 2-3 minutes.
Fold the omelet in half and cut into four servings. Serve immediately.
