Parmesan Zucchini Omelet Recipe

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Parmesan Zucchini Omelet Recipe
Parmesan Zucchini Omelet Recipe photo by Taste of Home
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Parmesan Zucchini Omelet Recipe

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Publisher Photo
This meatless entree from Marion Lowery of Medford, Oregon will become a favorite for Sunday brunch or a late dinner.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 15 min.

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

Nutritional Facts

1/2 each: 258 calories, 21g fat (11g saturated fat), 355mg cholesterol, 488mg sodium, 4g carbohydrate (3g sugars, 1g fiber), 13g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Parmesan Zucchini Omelet in Cooking for 2 Summer 2006, p25

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Reviews forParmesan Zucchini Omelet

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MY REVIEW
CookingUSA User ID: 7138853 240296
Reviewed Dec. 26, 2015

"This was a relatively quick, healthy dish that my family called "delicious." Also, the zucchini I had was leftover and already cooked, so the saut?ing took even less time. I didn't have parmesan on hand, so I used Polish morski cheese (somewhat like swiss) instead--and it worked great!"

MY REVIEW
becky66 User ID: 1915904 91235
Reviewed Aug. 4, 2013

"I thought the flavor of this was outstanding, and loved the combination of the onions, zucchini and tomato."

MY REVIEW
piegram User ID: 2655188 140301
Reviewed Jul. 28, 2013

"WHAT A GREAT breakfast OR ANYTIME MEAL. VERY TASTY AND easy TO MAKE, quick TOO"

MY REVIEW
Zucchini Lou User ID: 6828772 56683
Reviewed Aug. 22, 2012

"Always looking for more ways to use zucchini. I used oregano and basil instead of thyme. This was quick and delicious."

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