Summer Garden Omelet Recipe

Summer Garden Omelet Recipe photo by Taste of Home

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Chock-full of fresh-picked garden flavor, this hearty omelet is cheesy, filling and ready in minutes. I often add chopped red pepper for color and variety. And for a light, extra-fluffy texture, try using 1/4-teaspoon of cornstarch per egg when mixing. Mary Relyea - Canastota, New York

This recipe is:

Healthy

Quick

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Summer Garden Omelet Recipe

Prep/Total Time: 25 min.

Yield: 2 Servings

10 15 25

Ingredients

1/2 cup chopped zucchini
1/3 cup chopped onion
1/4 cup chopped green pepper
2 teaspoons butter
4 egg whites
2 eggs
1/4 cup fat-free milk
1/4 teaspoon salt
1/4 teaspoon pepper
2 slices reduced-fat process American cheese product, cut into 1/2-inch strips

Directions

In a 10-in. nonstick skillet coated with cooking spray, saute the zucchini, onion and green pepper in butter until tender.
Meanwhile, in a small bowl, whisk the egg whites, eggs, milk, salt and pepper. Pour into skillet; cook over medium heat.
As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, sprinkle cheese on one side; fold other side over filling. Slide omelet onto a plate. Cut in half. Yield: 2 servings.

Nutritional Facts 1/2 each omelet equals 206 calories, 10 g fat (4 g saturated fat), 228 mg cholesterol, 693 mg sodium, 9 g carbohydrate, 1 g fiber, 19 g protein.

Originally published as Summer Garden Omelet in Healthy Cooking August/September 2008, p25

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Summer Garden Omelet

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(1-1) of 1 reviews

Reviewed on Jul. 29, 2009 by DonnaTMann1

These look wonderful and I make mine in the zip lock steamer bags. I use one bag or the vegetables and then add it to eggs and cheese in the second bag. Microwave for 1.5 minutes. Fastest omelet in the west!