ZUCCHINI OMELETTE RECIPES RECIPES

Name: Zucchini Omelet
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 serving(s)
Ingredients: 1 tablespoon butter or 1 tablespoon margarine; 1/3 cup chopped zucchini; 1/4 cup chopped green onion; 1/4 cup chopped tomato; salt and pepper; 4 eggs, beaten; 2 tablespoons water; 1/2 teaspoon salt; 1/2 teaspoon dried basil; 1/4 teaspoon celery salt; 1/4 teaspoon pepper; 2 tablespoons butter or 2 tablespoons margarine; 1/2 cup shredded swiss cheese

ZUCCHINI OMELET RECIPE - FOOD.COM

Zucchini Omelet Recipe - Food.com image

Make and share this Zucchini Omelet recipe from Food.com.

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 2 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon butter or 1 tablespoon margarine
1/3 cup chopped zucchini
1/4 cup chopped green onion
1/4 cup chopped tomato
salt and pepper
4 eggs, beaten
2 tablespoons water
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon celery salt
1/4 teaspoon pepper
2 tablespoons butter or 2 tablespoons margarine
1/2 cup shredded swiss cheese

Steps:

Melt 1 tablespoon butter in a small skillet.
Add zucchini, onion, and tomato; saute 2-3 minutes or just until tender.
Stir in salt and pepper to taste; set aside.
Combine eggs, water, remaining salt, basil, celery salt, and remaining pepper; mix well.
Melt 2 tablespoons butter in a 10-inch skillet until just hot enough to sizzle a drop of water; pour in egg mixture.
As mixture starts to cook, gently lift edges of omelet, and tilt pan to allow the uncooked portion to flow underneath.
When the mixture is set and no longer flows freely, sprinkle zucchini mixture on half of omelet and cheese on remaining half.
Fold omelet in half, and place on a warm platter.

Nutrition Facts : Calories 414.8, FatContent 34.8, SaturatedFatContent 18.9, CholesterolContent 493.6, SodiumContent 901.5, CarbohydrateContent 5, FiberContent 1, SugarContent 2.4, ProteinContent 20.8

PARMESAN ZUCCHINI OMELET RECIPE: HOW TO MAKE IT

Parmesan Zucchini Omelet Recipe: How to Make It image

This meatless entree from Marion Lowery of Medford, Oregon will become a favorite for Sunday brunch or a late dinner.

Provided by Taste of Home

Categories Breakfast Brunch

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 2 servings.

Number Of Ingredients 10

Ingredients

1/2 cup sliced zucchini
2 slices onion, separated into rings
2 tablespoons butter
3 eggs
3 tablespoons water
1/8 teaspoon dried thyme
1/8 teaspoon salt
Dash pepper
1/4 cup chopped seeded tomato
3 tablespoons shredded Parmesan cheese

Steps:

In a 10-in. broiler-proof skillet, saute zucchini and onion in butter until crisp-tender. In a small bowl, lightly beat the eggs, water, thyme, salt and pepper; pour over vegetables. Cook over medium heat; as eggs set, lift edges, letting uncooked portion flow underneath. , When eggs are completely set, top with tomato and cheese. Broil 4-6 in. from the heat for 1-2 minutes or until the cheese is melted and top is lightly browned. Cut in half to serve.

Nutrition Facts : Calories 258 calories, FatContent 21g fat (11g saturated fat), CholesterolContent 355mg cholesterol, SodiumContent 488mg sodium, CarbohydrateContent 4g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 13g protein.

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