With summer offering its abundance of fresh vegetables and herbs, it's a shame to let a meal go by without using them. Omelets are appealingly quick and easy to make — and are the perfect base for using seasonal standouts such as corn and chives.

This is a focus in the August issue of Real Simple magazine, along with recipes — including a light but nourishing corn and goat cheese omelet developed by Sara Quessenberry.

This is a one-serving recipe, ideal for a solo supper, although it's simple enough to whip up several, to serve more people.

FLUFFY CORN AND GOAT CHEESE OMELET

3 eggs, separated

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

Kernels from 1 ear of corn (about 1/2 cup)

1 tablespoon unsalted butter

1/4 cup goat cheese, crumbled

4 fresh chives, chopped

In a medium bowl, whisk together the egg yolks, salt, pepper and corn.

In another bowl, beat the egg whites until soft peaks form. Gently fold the egg whites into the yolk mixture until no trace of white remains.

Melt the butter in a large nonstick skillet over medium heat. Add the egg mixture and cook, without stirring, until the eggs begin to set but are still slightly runny in the center, about 1 minute. Draw the eggs from the edge of the skillet to the center and cook until almost set. Sprinkle half the omelet with 3/4 of the cheese and 3/4 of the chives. Using a spatula, fold the omelet over, forming a half-moon. Cook until set. Sprinkle the remaining cheese and chives over half the folded omelet. Fold the omelet again, forming a triangle. Slide the omelet onto a plate. Serve immediately.

Makes 1 serving.