Ingredients
Cooking spray
2\/3\u00a0cup\u00a0frozen whole-kernel corn, thawed
1\/2\u00a0cup\u00a0chopped zucchini
3\u00a0tablespoons\u00a0chopped green onions
1\/4\u00a0teaspoon\u00a0salt, divided
2\u00a0tablespoons\u00a0water
1\/4\u00a0teaspoon\u00a0black pepper
3\u00a0large egg whites
1\u00a0large egg
2\u00a0tablespoons\u00a0shredded smoked Gouda cheese <\/p>\n
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; saut\u00e9 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. <\/p>\n
Yield: 1 serving (serving size: 1 omelet)<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients Cooking spray 2\/3\u00a0cup\u00a0frozen whole-kernel corn, thawed 1\/2\u00a0cup\u00a0chopped zucchini 3\u00a0tablespoons\u00a0chopped green onions 1\/4\u00a0teaspoon\u00a0salt, divided 2\u00a0tablespoons\u00a0water 1\/4\u00a0teaspoon\u00a0black pepper 3\u00a0large egg whites 1\u00a0large egg 2\u00a0tablespoons\u00a0shredded smoked Gouda cheese PreparationHeat a small saucepan over medium-high heat. Coat pan with cooking spray. Add corn, zucchini, onions, and 1\/8 teaspoon salt to pan; saut\u00e9 4 minutes or until vegetables are … <\/p>\n