Omelet With Summer Veggies
What do you need?
- Cooking spray
- 2/3 cup frozen whole-kernel corn, thawed
- 1/2 cup chopped zucchini
- 3 tablespoons chopped green onions
- 1/4 teaspoon salt, divided
- 2 tablespoons water
- 1/4 teaspoon black pepper
- 3 large egg whites
- 1 large egg
- 2 tablespoons shredded smoked Gouda cheese
How do you make it?
- Heat a small saucepan over medium-high heat
- Coat pan with cooking spray
- Add corn, zucchini, onions, and 1/8 teaspoon salt to pan; sauté 4 minutes or until vegetables are crisp-tender
- Remove from heat
- Heat a 10-inch nonstick skillet over medium-high heat
- Combine 1/8 teaspoon salt, water, pepper, egg whites, and egg
- Keep stirring well with a whisk
- Coat pan with cooking spray
- Pour egg mixture into pan
- Cook the egg mixture until edges begin to set (about 2 minutes)
- Gently lift the edges of omelet with a spatula, tilting pan to allow uncooked egg mixture to come in contact with pan
- Spoon corn mixture onto half of omelet
- Sprinkle corn mixture with cheese
- Loosen omelet with a spatula
- Fold it in half over corn mixture
- Cook 2 minutes or until the cheese melts
- Carefully slide omelet onto a plate
How many servings would you get out of it?
You will get 1 serving out of it which is 1 omelet.
Good to know!
This is an ideal summer breakfast that incorporates summer veggies in it. That way you can consume protein along with some seasonal vegetables which you might not eat otherwise. This is not just healthy but also extremely flavorful. The subtle sweetness of smoked gouds that is used to prepare it, adds texture and flavor to the smokiness. The ingredients are seasonal but you can still prepare it even it is not summer. You have to check with your grocery store if they carry seasonal ingredients because some stores don’t.
Source: My recipes
By : Natural Health News
