Omelet with Summer Vegetables

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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.

2. Coat pan with cooking spray.

3. Add corn, zucchini, onions, and 1/8 teaspoon salt to pan; sauté 4 minutes or until vegetables are crisp-tender.

4. Remove from heat.

5. Heat a 10-inch nonstick skillet over medium-high heat.

6. Combine 1/8 teaspoon salt, water, pepper, egg whites, and egg, stirring well with a whisk.

7. Coat pan with cooking spray.

8. Pour egg mixture into pan; cook until edges begin to set (about 2 minutes).

9. Gently lift the edges of omelet with a spatula, tilting pan to allow uncooked egg mixture to come in contact with pan.

10. Spoon corn mixture onto half of omelet; sprinkle corn mixture with cheese.

11. Loosen omelet with a spatula, and fold in half over corn mixture.

12. Cook 2 minutes or until the cheese melts.

13. Carefully slide omelet onto a plate

Bon Appetit!

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