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Cheese and Veggie Omelets (GF)

Ingredients and Prep:
1 tablespoons of olive oil or coconut oil
8 zucchini, cut into 1/2-inch pieces
1 14oz can artichoke hearts, drained and quartered 1 cup of chopped
tomato
12 large egg whites
4 large eggs, lightly beaten
1/4 tablespoon of salt
1/8 tablespoon of black pepper
1 1/3 cups shredded low-fat cheddar cheese Cooking Directions:
Gently warm the oil in a large pan over medium-high heat.
Add the tomato, zucchini and artichoke.
Cook for 5 minutes or until the veggies are crisp and somewhat tender.
Stir occasionally.
Set it aside once you've finished cooking the tomato, zucchini and
artichoke.
Use a mixer to beat the egg whites. Beat until the egg whites are fluffy;
they should form soft peaks.
Stir in the salt, pepper and the whole eggs.
Place a pan over medium-high heat and once it's warm, add a bit of egg
mixture -- enough to coat the bottom of the pan.
Cook the eggs very lightly. Flip the eggs to ensure both sides are cooked
evenly.
Spoon a bit of cheese and vegetable mixture onto the egg and fold over
to form an omelet.
Use a spatula to apply light pressure over the omelet. Press down until
the cheese melts and the egg holds its form.
Repeat this process to make additional omelets.

Serving Instructions, Tips & Variations: This recipe serves at least 4
people (often more!)