Vegetable Omelet

 Yield: Two 2-egg omelets

2/3 cup sliced summer squash

2/3 cup sliced fresh zucchini

2 Tbsp oil, divided

4 eggs, beaten, divided (may substitute 2 egg whites for each egg if needed for lower fat intake)

2 slices white cheddar cheese

1.  Heat 1 Tbsp oil in omelet pan over medium heat.

2.  Saute zucchini and squash in oil for 4-5 minutes until tender.

3.  Remove vegetables an keep warm.

4.  Add additional Tbsp oil to warm pan.  Add two beaten eggs and half of the vegetables.  Flip and cook thoroughly.  Fold in half and top with 1 slice of white cheddar cheese.

5.  Make second omelet with remaining ingredients.