Home Recipe Breakfast Recipes Corn and Zucchini Omelette

Corn and Zucchini Omelette

corn zucchini omelette
  • (2/3 cup) frozen whole-kernel corn, thawed
  • (1/2 cup) zucchini, chopped
  • (3 Tbsp.) green onions, chopped
  • (1/4 tsp.) salt, divided
  • (2 Tbsp.) water
  • (1/4 tsp.) black pepper
  • (3 large) egg whites
  • (1 large) egg
  • (2 Tbsp.) smoked Gouda cheese, shredded

Corn and Zucchini Omelette

A fluffy egg white omelette filled with sauteed vegetables and smoked Gouda cheese.

Preparation Time
About 5 minutes
Cook Time
About 10 minutes


  1. 1Spray a small saucepan with cooking spray and place over medium-high heat. Saute corn, zucchini, onions and 1/8 tsp. salt 4 minutes. Set aside off heat.

  2. 2Spray a large nonstick skillet with cooking spray and place over medium-high heat. In a small bowl, whisk together 1/8 tsp. salt, water, pepper, egg whites and egg. Cook 2 minutes, tilt pan to spread eggs around.

  3. 3Top half of omelette with corn and cheese, fold over and cook another 2 minutes to melt cheese. Serve and enjoy!

Nutritional Information

Serving Size: 1 omelette

Amount Per Serving:
  • Calories 281
  • Total Fat 10.3 g
  • Total Carbohydrate 25.3 g
  • Protein 24.8 g
  • Cholesterol 229 mg
  • Sodium 947 mg
  • Fiber 4.2 g

Additional Information

Recipe Category: Breakfast

Recipe Subcategory: Eggs and Omelettes

Recipe Ethnicity: N/A

Dietetic Info:
  • Glycemic Index:
  • Gluten Free: Yes

Vegetarian/Allergen Info: Contains Eggs, Dairy

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.