SUMMER GARDEN OMELET

Summer Garden Omelet image

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

Provided by Taste of Home

Categories Breakfast Brunch

Time 25m

Yield 2 servings.

Number Of Ingredients 10

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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

Steps:

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 : Calories 206 calories, Fat 10g fat (4g saturated fat), Cholesterol 228mg cholesterol, Sodium 693mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 1g fiber), Protein 19g protein.