Omelet with Zucchini and Onion

recipe
Hearty omelets aren't limited to a breakfast assignment--they make a filling meal any time.

Yield:

2 servings (serving size: 1/2 omelet)

Recipe from

Oxmoor House

Nutritional Information

Calories 144
Caloriesfromfat 0.0 %
Fat 8.4 g
Satfat 2.5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 11.9 g
Carbohydrate 5 g
Fiber 1.4 g
Cholesterol 215 mg
Iron 1.1 mg
Sodium 471 mg
Calcium 86 mg

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 shredded fresh Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dried oregano

Preparation

1. Heat oil over medium heat in an 8-inch nonstick skillet coated with cooking spray. Add zucchini and onion; sauté 7 minutes or until tender. Set aside; cool slightly.

2. Combine eggs, egg whites, and next 4 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. Cut omelet in half. Slide halves onto plates.

carbo rating: 4

The Complete Step-by-Step Low Carb Cookbook,

Oxmoor House

January 2005
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