Omelet with Zucchini and Onion

Oxmoor House
2 servings (serving size: 1/2 omelet)


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Cooking spray
1 teaspoon olive oil
1 cup finely chopped zucchini (about 1 large)
3 tablespoons chopped onion
2 large eggs
2 large egg whites
1 tablespoon pre-shredded fresh Parmesan cheese
1/8 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper


Prep: 8 Minutes
Cook: 12 Minutes

Coat an 8-inch nonstick skillet with cooking spray. Add oil; place over medium heat. Add zucchini and onion; sauté 7 minutes or until tender. Set aside, and let cool.

Combine eggs and remaining 5 ingredients in a medium bowl, stirring with a whisk until well blended. Stir in zucchini and onion.

Coat pan with cooking spray; return to medium heat. Add egg mixture; cook 4 to 5 minutes or until center is set (do not stir). Loosen omelet with spatula; fold in half. Slide omelet onto a plate.

Created date

March 2010

Nutritional Information

Calories 144
Fat 8.4 g
Satfat 2.5 g
Protein 11.9 g
Carbohydrate 5.0 g
Cholesterol 215 mg
Iron 1.1 mg
Sodium 471 mg
Caloriesfromfat 53 %
Fiber 1.4 g
Calcium 86 mg