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(P) Vegetable Omelet

(P) Vegetable Omelet

By: Rachel's Tea



 30 minutes
Bake Time
10 minutes
  • Egg whites 4
  • Water 1/4 cup
  • Cream of tartar 1/4 tsp
  • Eggs 2
  • Sea salt 1/4 tsp
  • Butter 1 tsp
  • Medium tomato, chopped 1
  • Small zucchini, chopped 1
  • Small onion, chopped 1
  • Green pepper, chopped 1/4
  • Italian seasoning 1/2 tsp

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Note: -

For A Delicious Breakfast!


  1. In a small mixing bowl, beat the egg whites, water and cream of tarter until soft peaks form. In a large mixing bowl, beat eggs and salt until thick and lemon colored, about 5 minutes. Fold in the whites.
  2. Melt butter in a 10 inch nonstick ovenproof skillet coated with cooking spray. Add egg mixture. Cook over medium heat for 5 minutes or until puffed and lightly browned on the bottom. Bake, uncovered, at 350 degrees for 10-12 minutes or until a knife inserted comes out clean.
  3. Meanwhile, in a skillet, sauté the tomato, zucchini, green pepper, onion and Italian seasoning until tender. Carefully run a knife around the edge of the omelet to loosen.
  4. With a sharp knife, score center of omelet.
  5. Place vegetables on one side and fold other side over the filling.

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