Vegetable Omelets

Ingredients

• ½ cup no-salt-added diced tomatoes with basil, garlic, and oregano, well drained
• ½ cup cucumber, chopped and seeded
• ½ cup chopped yellow summer squash
• ½ ripe avocado, pitted, peeled, and chopped
• 2 eggs
• 1 cup refrigerated or frozen egg product, thawed
• 2 tablespoons water
• 1 teaspoon dried basil, crushed
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• Nonstick cooking spray
• ¼ cup shredded reduced-fat Monterey Jack cheese with jalapeño chile peppers
• 1 Snipped fresh chives

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