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

Parmesan Zucchini Omelet Recipe

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

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

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.

Directions

  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

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.

Sparkling Wine

Enjoy this recipe with a sparkling wine.

Reviews for Parmesan Zucchini Omelet

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
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3 Star
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MY REVIEW
Reviewed Aug. 4, 2013

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

MY REVIEW
Reviewed Jul. 28, 2013

"WHAT A GREAT BREAKFAST OR ANYTIME MEAL. VERY TASTY AND EASY TO MAKE, QUICK TOO"

MY REVIEW
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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