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Parmesan Zucchini Omelet

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

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

  • 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.
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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Reviews

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Average Rating:
  • CookingUSA
    Dec 26, 2015

    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!

  • becky66
    Aug 4, 2013

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

  • piegram
    Jul 28, 2013

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

  • Zucchini Lou
    Aug 22, 2012

    Always looking for more ways to use zucchini. I used oregano and basil instead of thyme. This was quick and delicious.