Omelet with Summer Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This satisfying entrée for one is good for any meal, from breakfast to dinner. Serve with fruit salad. Ingredients:
cooking spray |
2/3 cup frozen whole-kernel corn, thawed |
1/2 cup chopped zucchini |
3 tablespoons chopped green onions |
1/4 teaspoon salt, divided |
2 tablespoons water |
1/4 teaspoon black pepper |
3 large egg whites |
1 large egg |
2 tablespoons shredded smoked gouda cheese |
Directions:
1. 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.
2. 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.
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