2/3 cup Eggbeaters or other egg substitute equivalent to 3 eggs
1 tsp. water
1 medium zucchini, grated
¼ cup Sun-dried tomatoes, julienne
1 tsp. extra virgin olive oil
½ tsp. balsamic vinegar
¼ tsp. sea salt
¼ cup Gruyere, grated
Combine zucchini, tomatoes, olive oil, vinegar, and salt. Add water to Eggbeaters and beat lightly with a fork, just enough to combine. Season with freshly ground pepper.
Pour egg mixture into a pre-heated, non-stick sauté pan over medium-high heat. As the egg begins to set, use the end of the fork to gently push the set egg from the outside toward the center of the pan, allowing the uncooked egg to flow toward the outside until the egg mixture is no longer flowing freely and uncooked.
Distribute the zucchini mixture over half the egg surface. Sprinkle with cheese if you wish. Turn down the heat and allow the omelet to cook for about a minute until it firms up and the zucchini is warmed through. Turn it out onto a plate by tilting the pan and sliding the omelet out of the pan until about one third of it is on the plate. Then lift and flip the remainder of the omelet over on top of itself.
Garnish with freshly cut chives, a dollop of sour cream, or your favorite salsa.
Posted: 1/8/2010 4:21:12 PM