Parmesan Zucchini Omelet Recipe

Parmesan Zucchini Omelet Recipe photo by Taste of Home

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This meatless entree from Marion Lowery of Medford, Oregon will become a favorite for Sunday brunch or a late dinner.

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Parmesan Zucchini Omelet Recipe

Prep/Total Time: 15 min.

Yield: 2 Servings

5 10 15

Ingredients

1/2 cup sliced zucchini
2 slices onion, separated into rings
2 tablespoons butter
3 eggs
3 tablespoons water
1/8 teaspoon dried thyme
1/8 teaspoon salt
Dash pepper
1/4 cup chopped seeded tomato
3 tablespoons shredded Parmesan cheese

Directions

In a 10-in. broiler-proof skillet, saute zucchini and onion in butter until crisp-tender. In a small bowl, lightly beat the eggs, water, thyme, salt and pepper; pour over vegetables. Cook over medium heat; as eggs set, lift edges, letting uncooked portion flow underneath.
When eggs are completely set, top with tomato and cheese. Broil 4-6 in. from the heat for 1-2 minutes or until the cheese is melted and top is lightly browned. Cut in half to serve. Yield: 2 servings.

Nutritional Facts 1/2 omelet equals 258 calories, 21 g fat (11 g saturated fat), 355 mg cholesterol, 488 mg sodium, 4 g carbohydrate, 1 g fiber, 13 g protein.

Originally published as Parmesan Zucchini Omelet in Cooking for 2 Summer 2006, p25

Seeding Tomatoes

Summer is the perfect time of year to enjoy fresh juicy tomatoes in all types of recipes. It's usually not necessary to remove the seeds from tomatoes before using. But for some recipes, seeding the tomatoes can improve the dish's appearance or eliminate excess moisture. For example, it's not important to seed tomatoes when preparing a tossed salad. But it's nice to remove the seeds when making creamy tomato soup to ensure a smooth texture. And using seeded tomatoes when assembling a casserole can prevent it from becoming watery. To remove the seeds from a tomato, cut it in half horizontally and remove the stem. Holding a tomato half over a bowl or sink, scrape out seeds with a small spoon or squeeze the tomato to force out the seeds. Then slice or dice as directed in the recipe.