Omelet with Summer Vegetables

Ingredients

• 0.3 teaspoon pepper black
• 0.7 cup whole-kernel corn frozen thawed
• 1 large eggs 
• 3 large egg whites 
• 2 tablespoons gouda cheese smoked shredded
• 3 tablespoons green onions chopped
• 0.3 teaspoon salt divided
• 2 tablespoons water 
• 0.5 cup zucchini chopped

Equipment

• frying pan
• sauce pan
• whisk
• spatula

Directions

1. Heat a small saucepan over medium-high heat. Coat pan with cooking spray.
2. Add corn, zucchini, onions, and 1/8 teaspoon salt to pan; saut 4 minutes or until vegetables are crisp-tender.
3. Remove from heat.
4. Heat a 10-inch nonstick skillet over medium-high heat.
5. Combine 1/8 teaspoon salt, water, pepper, egg whites, and egg, stirring well with a whisk. Coat pan with cooking spray.
6. 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.