VEG CHEESE OMELETTE RECIPES

Steps:

• Coat a 10-inch nonstick skillet with cooking spray; place over medium-high heat until hot. 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.
• Coat skillet with cooking spray; place over medium-high heat until hot. Combine egg substitute and next 3 ingredients, stirring well. 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.
• 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.

Steps:

• Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 5-7 minutes or until tender. Drain. , In a small skillet, saute the mushrooms, peppers, onion and potatoes in oil until tender. Coat a nonstick skillet with cooking spray and place over medium heat. Add egg substitute. As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon vegetable mixture over the top; sprinkle with 2 tablespoons cheese. , Transfer to a serving plate. Top with sour cream, tomato and remaining cheese.