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Omelet with Zucchini and Onion

Yield 2 servings (serving size: 1/2 omelet)
Hearty omelets aren't limited to a breakfast assignment--they make a filling meal any time.

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

Nutrition 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

How to Make It

  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.

  4. carbo rating: 4

The Complete Step-by-Step Low Carb Cookbook