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Zucchini Oven Omelet Recipe

Having been married for 50 years, I've had a lot of experience cooking meals for family and friends. They enjoy whatever I make, but this variation of a standard omelet is everyone's favorite.

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4-6 Servings
Prep/Total Time: 25 min.

Ingredients

2 cups chopped zucchini
1/4 cups chopped green pepper
1/4 cup vegetable oil
6 eggs, lightly beaten
2 tablespoons grated Parmesan cheese
1 tablespoon half-and-half cream
1 tablespoon butter, melted
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded cheddar cheese

Directions

In a 10-in. ovenproof skillet, saute zucchini and green pepper in oil until tender, about 3 minutes. Combine eggs, Parmesan cheese, cream, butter, salt and pepper; pour over the vegetable mixture. Cook and stir gently for 3 minutes or until eggs are set on bottom. Top with cheese.
Bake at 350° for 5-7 minutes or until eggs are set and cheese is melted. Yield: 4-6 servings.

Nutrition Facts: 1 serving (1 cup) equals 223 calories, 19 g fat (6 g saturated fat), 230 mg cholesterol, 369 mg sodium, 3 g carbohydrate, 1 g fiber, 10 g protein.

Zucchini Oven Omelet published in Cookin' Up Country Breakfasts Cookbook , p14

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