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Omelet with Summer Vegetables
Omelet with Summer Vegetables

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



  1. 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.
  2. 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.
  3. 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.
  4. 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.