Print

Vegetable Omelet

Vegetable Omelet
Print Recipe

Vegetable Omelet – One of the easiest ways to add vegetables to your morning meal is with an omelet.

Ingredients

Scale
  • Olive oil spray
  • 1/4 cup zucchini, chopped
  • 2 tablespoons onion, diced
  • 1/4 cup cherry tomatoes, quartered
  • 1/2 ear of corn, kernels removed and cob discarded
  • 2 tablespoons cilantro, chopped
  • 2 large eggs
  • 1 tablespoon water
  • Pinch black pepper
  • 2 tablespoons monterrey jack cheese
  • 1/4 small avocado, sliced

Instructions

  1. Spray a small nonstick skillet with olive oil and heat on low.
  2. Add zucchini and onion and cook, stirring, until onion is soft.
  3. In a small bowl, mix tomatoes, corn kernels, and cilantro. Once zucchini mixture is cooked, remove from pan into bowl with corn mixture.
  4. Wipe the skillet clean and spray with oil again. Place back on low heat.
  5. In another small bowl, whisk together eggs, water, and pepper. Pour egg mixture into the skillet and let cook until eggs are almost set. You may cover the skillet to cook more quickly if your burner cooks hot.
  6. Sprinkle corn mixture onto one half of the eggs. Top with cheese and fold eggs in half over the vegetables and cheese. Continue cooking until eggs are fully set.
  7. Carefully slide omelet from the pan onto a plate and top with sliced avocado.

Notes

Ingredient Variations and Substitutions

  • Remove or substitute vegetables to suit your preference.
  • For lower fat or lower cholesterol, use egg whites or egg substitute.

Cooking and Serving Tips

  • To prevent burning, keep heat on low and cover skillet while eggs are cooking.

Nutritional Information

  • Calories 319
  • Fat 20g
  • Carbs 19g
  • Protein 19g

Find it online: https://goingmywayz.com/vegetable-omelet/