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Omelet with Zucchini and Onion

Prep time 8 mins
Cook time 12 mins
Yield 2 servings (serving size: 1/2 omelet)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

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

  3. 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.

Oxmoor House Healthy Eating Collection