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Parmesan Zucchini Omelet

 Parmesan Zucchini Omelet
This meatless entree from Marion Lowery of Medford, Oregon will become a favorite for Sunday brunch or a late dinner.
2 ServingsPrep/Total Time: 15 min.


  • 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


  • 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.

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Parmesan Zucchini Omelet (continued)

Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.