Leek and summer squash omelette

Approx. 410 Calories per serving. Recipe serves 1.

I had one lonely leek left in my fridge, so I decided to use it up with this tasty omelette.

Ingredients

• 3 egg whites
• 3/4 cup leeks
• 1/2 cup zucchini
• 1/2 cup yellow summer squash
• 1 1/2 Tbsp olive oil
• 1/4 cup grated parmesan cheese
• fresh ground black pepper, to taste

Directions

1. Slice leeks, zucchini and summer squash.
2. Heat half the oil in a frying pan and sauté the vegetables.
3. Once the vegetables are tender (not soggy), set aside.
4. Add remaining oil to the pan, along with beaten egg whites.
5. Add cheese and black pepper.
6. Once the cheese is melted, add the vegetables and flip the omelette closed.