Summer Garden Omelet Recipe

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Summer Garden Omelet Recipe
Summer Garden Omelet Recipe photo by Taste of Home
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Summer Garden Omelet Recipe

Read Reviews
1
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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
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

Nutritional Facts

1/2 each: 206 calories, 10g fat (4g saturated fat), 228mg cholesterol, 693mg sodium, 9g carbohydrate (6g sugars, 1g fiber), 19g protein.

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

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Reviews forSummer Garden Omelet

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DonnaTMann1 User ID: 1635451 135500
Reviewed Jul. 29, 2009

"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!"

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