Omelet with Zucchini and Onion

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

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Nutritional Information

Amount per serving
  • Calories: 144
  • Calories from fat: 0.0%
  • Fat: 8.4g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 11.9g
  • Carbohydrate: 5g
  • Fiber: 1.4g
  • Cholesterol: 215mg
  • Iron: 1.1mg
  • Sodium: 471mg
  • Calcium: 86mg


  • 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


  1. 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. 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. 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
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