One of the best parts about summer is easily all the delicious vegetables that are in-season. They're an important part of a well-balanced diet and help contribute fiber, vitamins, and nutrients to your body.
One of the simplest ways to add vegetables to your diet is in your breakfast. You can whip up a veggie omelette in just under 20 minutes or even quicker with pre-cut vegetables.
This California summer vegetable omelette recipe features summer corn, zucchini, tomatoes, cilantro, and onions. The addition of a diced avocado and dash of cheese will have you feeling indulgent without the guilt. This meal provides protein, healthy fats, and fiber to your daily diet.
- Olive oil spray
- ¼ cup chopped zucchini
- 2 tablespoons diced onion
- ¼ quartered cherry tomatoes
- ½ ear of corn, kernels removed
- 2 tablespoons chopped cilantro
- 2 eggs
- 1 tablespoon water
- 2 tablespoons monterrey jack cheese
- ¼ diced avocado
- Black pepper to taste
Grab a nonstick pan and spray it with olive oil. Place the heat on low.
Add zucchini and onion. Stir until the onion is soft.
In a bowl, mix tomatoes, corn, and cilantro. Remove the zucchini mixture from the pan once it is cooked and place into the bowl.
Wipe the pan clean, then spray again with oil. Place the heat back on low.
In a second bowl, whisk the eggs, water, and pepper. Pour the egg mixture into the pan and let it cook until the eggs are nearly set.
Spread the corn mixture onto one half of the pan. Top with cheese and fold the eggs in half over the vegetables and cheese. Continue to cook until the eggs are cooked through.
Remove the omelette from the pan and top with diced avocado.