Vegetable Omelet

Summer Vegetable Omelet
Give this fresh yet indulgent omelet a try as farmers start to harvest their vegetables! Come stop by the Bergen County Farmer’s Market at One Bergen County Plaza, Hackensack, on Wednesdays from 11:00am-2:00pm or your local market to buy the vegetables.

Ingredients: Vegetable Omelet
  • cooking spray
  • 2/3 cup fresh corn kernels, cut off the cob
  • 1/2 cup chopped zucchini
  • 3 Tbsp. chopped green onions
  • 1/4 tsp. salt, divided
  • 2 Tbsp. water
  • 1/4 tsp. black pepper
  • 3 large egg whites
  • 1 large egg
  • 2 Tbsp. shredded smoked Gouda cheese


  1. Heat a small sauté pan over medium-high heat. Coat the pan with cooking spray. Add corn, zucchini, onions and 1/8 tsp. salt to pan; sauté 4 minutes or until vegetables are crisp and tender. Remove pan from heat.
  2. Heat a non-stick skillet over medium-high heat. In a separate bowl, combine 1/8 tsp. salt, water, pepper, egg whites and egg, stirring well with a whisk.
  3. 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 into contact with the pan.
  4. Spoon corn mixture over half of the omelet; sprinkle corn mixture with cheese. Loosen omelet with a spatula and fold in half over the corn mixture. Cook 2 minutes or until the cheese melts. Carefully slide the omelet onto a plate.

NOTE: You can substitute frozen whole-kernel corn for the fresh kernels cut off the cob; thaw before using. Also you can substitute another shredded cheese for the Gouda cheese. Makes 1 servings; Serving Size: 1 omelet

Per Serving: 281 calories; 10.3 g fat (4.3 g saturated); 25.3 g carbohydrates, 4.2 g fiber; 24.8 g protein

Recipe adapted from CookingLight