Serves: 2
Total Calories: 66
Seed and chop tomato set aside.
In a 10-inch non-stick skillet over medium-high heat, sauté zucchini and green onions in butter or margarine for 4 minutes or until crisp-tender and no liquid remains. Remove from heat.
Stir in tomato, salt and pepper cover and keep warm.
Prepare omelets, one at a time, until center is medium dry. Place half of vegetable mixture down center of each omelet. Roll and slide onto a heated plate. Sprinkle each with sprouts.
This Vegetarian Omelet recipe is from the 30-Minute Main Dishes Cookbook. Download this Cookbook today.
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