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Summer Garden Omelet

 Summer Garden Omelet
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
2 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.

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Summer Garden Omelet (continued)

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.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.