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Garden-Vegetable Filling
In nonstick 10-inch skillet, heat 1 tablespoon olive oil over medium heat. Add 1 small onion, chopped, 1 small zucchini (6 ounces), chopped, 1 small yellow pepper, chopped, ½ teaspoon salt, and 1/8 teaspoon ground black pepper; cook until vegetables are tender, about 10 minutes. Stir in 2 ripe plum tomatoes, chopped, and ¼ cup chopped fresh basil; heat through. Use one-fourth mixture for each omelet.
Each filled omelet: About 239 calories, 14g protein, 7g carbohydrate, 17g total fat (6g saturated), 435mg cholesterol, 749 mg sodium.
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