6 Grow Alabama eggs (Use 4 to separate for egg whites)
1/4 cup water
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon butter
5 broccoli florets, chopped
1 small zucchini, chopped
1 small onion, chopped
1/4 cup chopped green pepper
1/2 teaspoon Italian seasoning
1/3 cup shredded cheddar cheese
In a small bowl, beat the 4 egg whites, water and cream of tartar until stiff peaks form. In a large bowl, beat 2 eggs and salt until thick (about 5 minutes). Fold in the whites.
In a large oven-proof skillet coated with cooking spray, melt butter. Pour egg mixture into skillet. Cook for 5 minutes over medium heat or until puffed and lightly browned on the bottom. Bake, uncovered, at 350° for 10-12 minutes or until a knife inserted 2 in. from edge comes out clean.
Meanwhile, in a large skillet, saute the broccoli, zucchini, onion, green pepper and Italian seasoning until tender. Carefully run a knife around edge of oven-proof skillet to loosen omelet. Place vegetables on one side and sprinkle with cheese; fold other side over filling. Serves 2.