Parmesan Zucchini Omelet

Name: Parmesan Zucchini Omelet
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 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

TOTAL TIME: Prep/Total Time: 15 min. YIELD: 2 servings.

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

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

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.

Nutrition Facts

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

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