Roasted Veggie Egg White Omelet (4 servings) 1 medium zucchini - diced 1 medium yellow squash - diced 1 medium green pepper - seeded and diced 2 medium potatoes - diced 1 medium onion - diced 1 Tablespoon olive oil 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 1 teaspoon Italian seasoning mix 12 egg whites - lightly beaten 1/2 cup low-fat shredded cheddar cheese Preheat oven to 450 degrees. Spread out all of the vegetables on a large, lightly-greased baking sheet. Drizzle olive oil over all. Sprinkle the salt, pepper and Italian seasoning over the vegetables and toss everything gently with a fork to coat more evenly. Bake for 45 minutes until lightly browned. Remove vegetables and turn off oven. In a large non-stick skillet over medium heat, add the beaten eggs. As the egg begins to set, swirl the skillet and lift the edges of the omelet with a spatula to distribute the uncooked egg. When almost completely set, sprinkle the grated cheese evenly over egg. When cheese begins to melt, spoon the roasted veggies over one side of the eggs. Gently, tilt the skillet and flip the loose side of the omelet over the vegetables. Cut into 4 equal wedges and serve immediately. This is a very fresh tasting omelet. You can also replace the Italian seasoning mix with an equal amount of chopped fresh herbs like basil or oregano. Mr Breakfast would like to thank Indy900 for this recipe. Recipe number 2369. Submitted 8/6/2008.