 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 12 | large | egg whites beaten | 3 2/3 | medium | Carrots | 3/4 | large | zucchini, grated | 2 1/8 | large | Onion, chopped | 2 | large whole (3" dia) | Tomatoes | 2 | cups crumbled | feta cheese | 1/4 | cup | Butter, light, Land o lakes |
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Steps
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Sequence
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Step
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| | 1 | put 1 - 2 tbls butter in pan; saute carrots, zucchini and onion until soft. add tomato. whip 6 - 7 egg whites and pour evenly unto pan. cover and cook on med high for 5 minutes, or until firm. spread cheese evenly over half the omelet and re-cover. cook for 3 more minutes or until cheese is melted. fold in half and serve. | | 2 | saute carrots, zucchini and onion until soft. add tomato. whip 6 - 7 egg whites and pour evenly unto pan. cover and cook on med high for 5 minutes, or until firm. spread cheese evenly over half the omelet and re-cover. cook for 3 more minutes or until cheese is melted. fold in half and serve |
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