Herbed-Cheese And Zucchini Omelet

Melt butter in heavy large nonstick skillet over medium-high heat. Add zucchini and saute until tender, about 3 minutes. Using slotted spoon, transfer zucchini to plate. Remove skillet from heat. Beat yolks and creamy herb cheese in small bowl to blend. Using clean dry beater, beat egg whites in medium bowl until soft peaks form. Fold yolk mixture into whites. Place same skillet over medium-high heat. When butter sizzles, pour egg mixture into skillet. Sprinkle zucchini evenly over. Cook until omelet begins to set, about 3 minutes. Sprinkle cheddar cheese over. Using large spatula, fold omelet over, forming semicircle. Cover skillet; cook until omelet puffs and is cooked through, about 3 minutes. Slide omelet onto large plate. Serves 2. Bon Appetit March 1995 Per serving: 835 Calories (kcal); 69g Total Fat; (74% calories from fat); 46g Protein; 9g Carbohydrate; 899mg Cholesterol; 990mg Sodium Food Exchanges: 0 Grain(Starch); 6 Lean Meat; 1 Vegetable; 0 Fruit; 10 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.