Friday, July 27, 2012

Summer Omelet

How about a quick and easy summer omelet recipe courtesy of Cooking Light magazine? It incorporates veggies you might be getting out of your garden right about now. :-)



Ingredients

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

Preparation

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, 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.



2 comments:

Marian Allen said...

Sounds delicious! We're always looking for quick and easy recipes for the summer and, with a daughter whose chickens keep us supplied with eggs, this sounds perfect. :)

Marian Allen
Fantasies, mysteries, comedies, recipes

Joyce Lavene said...

Mmm . . . sounds good!