Vegetable Omelet

1 small onion, chopped
1/4 cup chopped green pepper
1 Tbs. stick margarine
1 small zucchini, chopped
3/4 cup chopped tomato
1/4 tsp. dried oregano
1/8 tsp. pepper
4 egg whites
1/4 cup water
1/4 tsp. cream of tartar
1/4 tsp. salt
1/4 cup egg substitute
1/2 cup shredded reduced-fat cheddar cheese, div

In large nonstick skillet, saute’ onion and green pepper in butter until tender. Add the zucchini, tomato, oregano and pepper. Cook and stir for 5-8 minutes or until vegetables are tender and liquid is nearly evaporated. Set aside and keep warm. In a mixing bowl, beat egg whites, water cream of tartar and salt until stiff peaks form. Place egg substitute in another bowl; fold in egg white mixture.
Pour into a 10-inch ovenproof skillet coated with nonstick cooking spray. Cook over medium heat for 5 minutes or until bottom is lightly browned. Bake at 350 for 9-10 minutes or until a knife inserted near the center comes out clean. Spoon vegetable mixture over one side; sprinkle with half of the cheese. To fold, score middle of omelet with a sharp knife; fold omelet over filling. Transfer to a warm platter. Sprinkle with remaining cheese. Cut in half to serve