Summer Garden Omelet

Name: Summer Garden Omelet
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings.
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

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Test Kitchen Approved

Total Time

Prep/Total Time: 25 min.

Makes

2 servings

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

Summer Garden Omelet Recipe photo by Taste of Home

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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.

Nutrition Facts

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

Summer Garden Omelet

Total Time

Makes

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