Vegetable Omelets

Ingredients

• 1/2 cup no-salt-added diced tomatoes with basil, garlic, and oregano, well drained
• 1/2 cup cucumber, chopped and seeded
• 1/2 cup chopped yellow summer squash
• 1/2 ripe avocado, pitted, peeled, and chopped
• 2 eggs
• 1 cup refrigerated or frozen egg product, thawed
• 2 tbsp water
• 1 tsp dried basil, crushed
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• Nonstick cooking spray
• 1/4 cup shredded reduced-fat Monterey Jack cheese with jalapeño chile peppers
• 1 Snipped fresh chives

Instructions

1. For filling, in a medium bowl stir together tomatoes, cucumber, squash and avocado. Set aside. In a medium bowl whisk together eggs, egg product, water, basil, salt and pepper.
2. For each omelet, coat an 8-inch nonstick skillet generously with cooking spray. Heat skillet over medium heat. Add a generous 1/3 cup of the egg mixture to hot skillet.
3. Immediately begin stirring eggs gently but continuously with a wooden spatula until mixture resembles cooked egg pieces surrounded by liquid egg. Stop stirring. Cook for 30 to 60 seconds more or until egg is set but shiny.
4. Spoon 1/2 cup of the filling over one side of omelet. Carefully fold omelet over the filling. Very carefully remove omelet from skillet. Repeat to make 4 omelets total, using paper towels to wipe skillet clean and spraying with cooking spray between omelets. Sprinkle 1 tablespoon of cheese over each omelet. If desired, garnish with chives.