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

Recipe by Oxmoor House January 2005

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Recipe Summary

Yield:
2 servings (serving size: 1/2 omelet)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • carbo rating: 4

Source

The Complete Step-by-Step Low Carb Cookbook

Nutrition Facts

144 calories; calories from fat 0%; fat 8.4g; saturated fat 2.5g; mono fat 0g; poly fat 0g; protein 11.9g; carbohydrates 5g; fiber 1.4g; cholesterol 215mg; iron 1.1mg; sodium 471mg; calcium 86mg.
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