Creamy Vegetable-stuffed Omelet

 

1

teaspoon fresh or 1/8 teaspoon dried dill weed

1/2

ripe small avocado, peeled and diced

1

medium tomato, diced and drained

1/3

cup fat-free sour cream

1

cup fat-free egg product

• 1 Gently stir dill weed, avocado and tomato into sour cream; reserve. Spray 8-inch nonstick skillet with nonstick cooking spray; heat until hot.
• 2 Quickly pour 1/2 cup egg product into skillet. Slide skillet back and forth rapidly over heat and, at the same time, quickly stir with fork to spread eggs continuously over bottom of skillet as they thicken. Let stand over heat a few seconds to brown bottom of omelet lightly. (Do not overcook--omelet will continue to cook after folding.)
• 3 Tilt skillet and run fork under edge of omelet, then jerk skillet sharply to loosen from bottom of skillet. Spoon half of sour cream mixture onto center of omelet. Fold portion of omelet nearest you just to center. (Allow for portion of omelet to slide up side of skillet.) Turn omelet onto plate, flipping folded portion of omelet over so far side is on bottom, tuck sides under if necessary.