Mushroom & Red Pepper Omelet
Portions: 1 Serving size: 1 omelet
nonstick cooking spray
1/4 cup frozen whole-kernel corn, thawed
1/3 cup chopped zucchini
3 tablespoons chopped green onions
2 tablespoons water
1/4 teaspoon black pepper or 1/4 teaspoon Extra Spicy Mrs. Dash®
2 large egg whites
1 whole large egg
1 ounce shredded low fat sharp cheddar cheese
- Heat a small saucepan over medium-high heat. Coat pan with cooking spray. Add corn, zucchini and onions to pan; sauté 4 minutes or until vegetables are crisp-tender. Remove from heat.
Heat a 10” nonstick skillet over medium-high heat. Combine water, pepper (or Mrs. Dash®), egg whites and egg in a bowl, 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 the omelet with a spatula, tilting the pan to allow uncooked egg mixture to come into contact with the pan.
- Spoon vegetable mixture onto half of omelet, sprinkle cheese over vegetable mixture. Loosen omelet with a spatula and fold in half. Cook 2 minutes more or until cheese melts. Carefully slide omelet onto a plate.