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Summer Garden Omelet

Total Time

Prep/Total Time: 25 min.


2 servings

Updated: Oct. 21, 2022
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


  • 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.

Nutrition Facts

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

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