Parmesan Zucchini Omelet
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
Reviews
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!
I thought the flavor of this was outstanding, and loved the combination of the onions, zucchini and tomato.
WHAT A GREAT BREAKFAST OR ANYTIME MEAL. VERY TASTY AND EASY TO MAKE, QUICK TOO
Always looking for more ways to use zucchini. I used oregano and basil instead of thyme. This was quick and delicious.