Breakfast

Omelet with Summer Vegetables is for Breakfast.

Omelet with Summer Vegetables takes several minutes to prepare.

Omelet with Summer Vegetables takes several minutes to cook.

Omelet with Summer Vegetables makes 1 servings.

The ingredients for Omelet with Summer Vegetables are:

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

Here is how you make Omelet with Summer Vegetables:

Heat a small saucepan over medium-high heat. Coat pan with cooking spray. Add corn, zucchini, onions, and 1/8 teaspoon salt to pan; saut? 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.Number of Servings: 1Recipe submitted by SparkPeople user HCC_BIOL1322.

The nutritional information for Omelet with Summer Vegetables is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 364.0

• Total Fat: 14.8 g
• Cholesterol: 212.3 mg
• Sodium: 581.7 mg
• Total Carbs: 26.4 g
• Dietary Fiber: 3.5 g
• Protein: 27.8 g