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Vegetable Omelet

Vegetable Omelet

Vegetable Omelet


Makes 4 servings


Nonstick cooking spray
5 whole eggs
6 egg whites or 3/4 cup cholesterol-free egg substitute
1/4 cup fat-free (skim) milk
1/2 teaspoon salt
1/8 teaspoon black pepper
4 to 6 slices Italian bread
2 cloves garlic, halved


  1. Prepare Ratatouille; keep warm.
  2. Spray 12-inch skillet with cooking spray; heat over medium heat. Beat whole eggs, egg whites, milk, salt and pepper in large bowl until foamy. Pour egg mixture into skillet; cook over medium-high heat 2 to 3 minutes or until bottom of omelet is set. Reduce heat to medium-low. Cover; cook 8 minutes or until top of omelet is set. Remove from heat.
  3. Spoon half of Ratatouille down center of omelet. Carefully fold omelet in half; slide onto serving plate. Spoon remaining Ratatouille over top.
  4. Toast bread slices; rub both sides of warm toast with cut garlic cloves. Serve omelet with toast and fresh fruit, if desired.

Nutritional Information

Serving Size: 1/4 of omelet with about 1 cup ratatouille and 1 toast slice
Sodium 620 mg
Protein 19 g
Fiber 2 g
Carbohydrate 32 g
Cholesterol 266 mg
Saturated Fat 2 g
Total Fat 8 g
Calories from Fat 26 %
Calories 274

Dietary Exchange

Meat 2
Vegetable 1-1/2
Starch 1-1/2
Fat 1/2

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