22 Jul Omelet with Summer Veggies
One of greatest parts about the weekend is having time for family meals. And this weekend, we made breakfast together! Pancakes for the boys and omelets for the adults. We decided to take advantage of summer’s seasonal veggies by turning a plain omelet into one filled with summer veggies. Even if your kids prefer pancakes for breakfast, you can still get them involved in the kitchen by having them help you prepare the omelets. Have them lend a hand in cracking and whisking the eggs, and you’ll have breakfast prepared for the whole family in less than 30 minutes!
INGREDIENTS (Makes 2 servings)
- Cooking spray
- 1/3 cup sweet red peppers, chopped
- 1/4 cup sweet corn
- 1/3 cup chopped zucchini (skin on)
- 3 tablespoons fresh chives, chopped
- 1/4 teaspoon salt, divided
- 2 tablespoons water
- 1/4 teaspoon black pepper
- 3 large egg whites
- 1 large egg
- 2 tablespoons shredded smoked Mozzarella cheese
Recipe adapted from Cooking Light
- Heat a small saucepan over medium-high heat. Coat pan with cooking spray. Add corn, zucchini, red peppers, 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.