– Cooking spray – 2/3 cup frozen whole-kernel corn, thawed – 1/2 cup chopped zucchini – 3 tbs chopped green onions -1/4 tsp salt, divided – 2 tbs water – 1/4 tsp black pepper – 3 large egg whites – 1 large e...

– Cooking spray
– 2/3 cup frozen whole-kernel corn, thawed
– 1/2 cup chopped zucchini
– 3 tbs chopped green onions
-1/4 tsp salt, divided
– 2 tbs water
– 1/4 tsp black pepper
– 3 large egg whites
– 1 large egg
– 2 tbs shredded smoked Gouda cheese

Directions

1. Heat a small saucepan over medium-high heat. Coat pan with cooking spray. Add corn, zucchini, onions, and 1/8 teaspoon salt to pan; sauté 4 minutes or until vegetables are crisp-tender. Remove from heat

2. Heat a 10-inch nonstick skillet over medium-high heat. Combine 1/8 teaspoon salt, water, pepper, egg whites, and egg in a bowl, stirring well with a whisk. Coat pan with cooking spray. Pour egg mixture into pan; cook until edges begin to set (about 2 minutes). Gently lift the edges of the 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.