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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