2 egg whites
1 whole egg
1/4 c. yellow squash pulp (shredded)
1/2 cup zucchini squash pilp (shredded
1 tbsp parsley, stems removed
1/4 tsp garlic
salt and pepper to taste
whisk eggs with salt and pepper, if desired. Spray pan with non-stick cooking spray. Pour egg mix into pan and cook on low heat. Cook until bottom of eggs are still slightly moist. Mix squash, parsley, and garlic puree. Spread over 1/2 omelet. Fold omelet in half. Cook till filling is heated through 2 minutes. Serve immediately.