Marinara Topped Veggie Omelet

Recipe Ingredients

10 oz	284g	Frozen mixed vegetables
1/8 teaspoon	0.6ml	Dried thyme
1/8 teaspoon	0.6ml	Table salt
1/8 teaspoon	0.6ml	Freshly-ground black pepper
16 oz	454g	Fat-free egg substitute
2 oz	56g	Eggs (large)
1		Butter-flavor cooking spray
3/4 cup	177ml	Bottled marinara or
		Basil-flavored pasta sauce
3 tablespoons	45ml	Shredded Parmesan cheese

Recipe Instructions

Preheat broiler.

Place vegetables, thyme, salt and pepper in a small pot. Cook over medium heat until vegetables are hot and any water from the frozen vegetables evaporates, about 3 to 5 minutes. Cover and set aside.

Beat egg substitute and whole eggs together in a medium bowl.

Coat a large nonstick, oven-proof skillet with cooking spray. Pour in half of egg mixture. Cook over medium heat until eggs are partially set, about 3 minutes. Spoon half of vegetable mixture over egg mixture and heat until cooked through, about 2 minutes more.

Using a spatula, gently fold omelet in half. Spread a heaping 1/3 cup of marinara sauce over folded omelet and sprinkle with 1 1/2 tablespoons of shredded cheese. Place 4 inches from broiler heat and broil until cheese melts and turns golden, about 1 minute. Cover to keep warm and set aside. Repeat with remaining ingredients. Cut each omelet in half and serve.

This recipe yields 4 servings.

Points® Value: 5

Source:
Weight Watchers at http://www.weightwatchers.com

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