Vegetables aren’t exactly everyone’s favourite kind of food — some may even shun it from their diet, and only eat the minimum amount their palate can handle (like yours truly). But even the pickiest of eaters would find it difficult to say no to this delicious dish!
An omelette is easy enough to make, but it’s also pretty simple to elevate it into a nutritious and incredibly tasty meal worth having for either breakfast, lunch or dinner.
What you’ll need
2/3 cup of whole-kennel corn
1/2 cup of chopped zucchini
1 chopped large onion
3 tablespoons of chopped green onions
1/2 teaspoon of salt
1/2 teaspoon of black pepper
1/3 cup of water
3 large egg whites
1 large egg yolk
Shredded cheddar cheese
How to prepare it
Step 1: Chop the green onions, large onion and zucchini.
Step 2: Separate two egg whites from the yolks and place the egg whites inside a large bowl. Place a whole large egg into the egg white mixture. Then, add a pinch of salt and black pepper, and 1/3 cup of water into the mixture. Whisk.
Step 3: Heat a saucepan over medium-high heat and coat the pan with olive oil. Then, add all the vegetables, including the corn to the pan. Add salt and black pepper to season. Sauté for about 4 minutes or until vegetables are crisp-tender, and set aside.
Step 4: Coat the same pan in olive oil again, and pour the egg mixture into the pan. Cook until the edges begin to set.
Step 5: Place the vegetable mixture onto half of the omelette and sprinkle with shredded cheddar cheese. Cook until the cheese melts.
Step 6: Fold the omelette in half over the vegetable mixture, and carefully place it onto a plate.
Step 7: Garnish with cherry tomatoes and any leftover vegetable mixture.
Things to keep in mind
If you’re not a fan of corn or zucchini, you can substitute it with other vegetables as well, such as bell peppers, or even add mushrooms to add that nice, chewy texture!