Recipe makes 1 omelet.
Calories 281, Protein 25g, Total Fat 10g, Carbohydrates 25g, Fiber 4g.
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
Heat a small saucepan over medium-high heat. Coat pan with cooking spray. Add corn, zucchini, onions, and 1/8 teaspoon salt to pan; saute 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; stirring well with a whisk. Coat pan with cooking spray. Pour egg mixture into pan; cook 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, and fold in half over corn mixture. Cook 2 minutes or until the cheese melts. Carefully slide omelet onto a plate and enjoy!