Omelet with Summer Vegetables
Green onions, corn, and zucchini add texture and taste, making this omelet perfect for any meal.
Makes: 1 serving
- Vegetable oil cooking spray
- ⅔ cup frozen whole-kernel corn, thawed
- ½ cup chopped, fresh zucchini
- 3 tablespoons chopped green onions
- ¼ teaspoon salt, divided
- 2 tablespoons water
- ¼ teaspoon black pepper
- 3 large egg whites
- 1 large egg
- 2 tablespoons shredded smoked Gouda cheese
Heat a small saucepan over medium-high heat. Coat pan with cooking spray. Add corn, zucchini, onions, and 1/8 teaspoon salt to pan; sauté 4 minutes or until vegetables are crisp-tender. Remove from heat.
Heat a 10-inch nonstick skillet over medium-high heat. Combine 1/8 teaspoon salt, water, pepper, egg whites, and egg, stirring well with a whisk. Coat pan with cooking spray. Pour egg mixture into pan; cook until edges begin to set (about 2 minutes). Gently lift the edges of omelet with a spatula, tilting pan to allow uncooked egg mixture to come in contact with pan. Spoon corn mixture onto half of omelet; sprinkle corn mixture with cheese. Loosen omelet with a spatula, and fold in half over corn mixture. Cook 2 minutes or until the cheese melts. Carefully slide omelet onto a plate.
Nutritional Information (per serving): Calories: 281, Fiber: 4.2 g, Protein: 24.8g, Carbohydrate: 25.3g, Cholesterol: 229g, Fat: 10.3g, Monounsaturated fat: 3.4g, Saturated fat: 4.3g, Polyunsaturated fat: 1.4g, Iron: 2.1mg, Calcium: 162mg
Source: www.myrecipes.com website