Yields 1 Portion

Ingredients:

• Nonstick cooking spray
• 1/4 cup frozen whole-kernel corn, thawed
• 1/3 cup chopped zucchini
• 3 tablespoons chopped green onions
•  2 tablespoons water
• 1/4 teaspoon black pepper or 1/4 teaspoon Extra Spicy Mrs. Dash
• 2 large egg whites
• 1 whole large egg
• 1 ounce shredded low fat sharp cheddar cheese

Preparation:

• Heat a small saucepan over medium-high heat. Coat pan with cooking spray. Add corn, zucchini, and onions to pan; saute 4 minutes or until vegetables are crisp-tender. Remove from heat.
• Heat a 10" nonstick skillet over medium-high heat. Combine water, pepper (or Mrs. Dash), 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 the pan to allow uncooked egg mixture to come in contact with the pan.
• Spoon vegetable mixture onto half of omelet, sprinkle cheese over vegetable mixture. Loosen omelet with a spatula and fold in half.  Cook two minutes more or until cheese melts. Carefully slide omelet onto a plate.
  

Nutrient Analysis: Calories: 187; Fat: 6g; Protein: 22g; Phosphorus: 218mg; Potassium: 352mg; Sodium: 270mg

Renal and Renal Diabetic Exchanges: Two and one-half meat, one starch, one vegetable-medium potassium
 
This recipe is courtesy of DaVita, Inc.

This article originally appeared in the September 2009 issue of AAKP Diet Tips & Bits.