'Omelet' with Summer Vegetables

This 'omelet' of silken tofu makes a perfect lunch or dinner for one. The original recipe called for a very light omelet of 3 egg whites and only one full egg, so to stay true to the healthy nature, I used lite silken tofu for my 'egg' batter.

First, prepare the filling. Ahead of time, thaw 2/3 cup frozen corn - although, if you forget this step, like me, the corn will thaw in the cooking that's about to follow!

Heat a saucepan over medium-high heat and coat with cooking spray. Add the corn, 1/2 cup chopped zucchini, 3 tablespoons green onions, and 1/8 tsp. salt; saute for 4 minutes. Remove the pan from heat.

In a food processor, make your 'eggs' by combining 8-ounces lite silken tofu with 1 tablespoon water and 1 tablespoon cornstarch; process to combine. Normally I would add 1/4 tsp. turmeric here as well, just for color, but since this was an egg white omelet, I left it out.

Add 2 more tablespoons water, 1/8 tsp. salt, and 1/4 tsp. black pepper to the mixture; process until smooth.

Heat a medium skillet over medium-high heat and coat with cooking spray - make sure you let it get very hot. Pour your 'egg' batter into the center of the pan - it should make a nice satisfying sizzle as it hits! Let cook for 2 minutes.

Spoon the corn mixture on to one half of the omelet; sprinkle the top of the corn mixture with 2 tablespoons shredded vegan cheese in place of Gouda (I used the vegan mozzarella from Galaxy Foods). Carefully use a spatula to flip half of the 'omelet' over the filling; cook a final 2 minutes, then slide the omelet on to a plate.

The whole omelet is 290 calories. Don't worry if things don't stay perfectly neat as your flip the omelet over - it's still going to taste the same!

Cost:
frozen corn $2.99
zucchini $0.58
green onions $0.99
lite silken tofu $2.69
vegan cheese $3.39