Rating: 5 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 4

This satisfying entrée for one is good for any meal, from breakfast to dinner. Serve with fruit salad.

Karen Levin
Recipe by Cooking Light July 2004

Gallery

Randy Mayor; Cindy Barr

Recipe Summary

Yield:
1 serving (serving size: 1 omelet)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

281 calories; calories from fat 33%; fat 10.3g; saturated fat 4.3g; mono fat 3.4g; poly fat 1.4g; protein 24.8g; carbohydrates 25.3g; fiber 4.2g; cholesterol 229mg; iron 2.1mg; sodium 947mg; calcium 162mg.
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