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Summer Garden Omelet Recipe

Summer Garden Omelet Recipe

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
TOTAL TIME: Prep/Total Time: 25 min. YIELD:2 servings


  • 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


  • 1. In a 10-in. nonstick skillet coated with cooking spray, saute the zucchini, onion and green pepper in butter until tender.
  • 2. Meanwhile, in a small bowl, whisk the egg whites, eggs, milk, salt and pepper. Pour into skillet; cook over medium heat.
  • 3. 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.

Wine Pairings

Sparkling Wine

Enjoy this recipe with a sparkling wine.