Parmesan Zucchini Omelet

Total Time

Prep/Total Time: 15 min.


2 servings

Updated: Sep. 25, 2022
This meatless entree from Marion Lowery of Medford, Oregon will become a favorite for Sunday brunch or a late dinner.


  • 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.

Nutrition Facts

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