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5
from 1 vote
Zucchini Omelet
A scrambled egg omelet with zucchini
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Course:
Breakfast
Cuisine:
American
Diet:
Diabetic, Gluten Free, Vegetarian
Servings:
2
Calories:
324
kcal
Author:
Lois Carter Crawford
Ingredients
2
tablespoons
canola or olive oil or butter
½
cup
zucchini
(diced)
4
large eggs beaten until well blended
¼
cup
milk
1-½
teaspoons
Herbes de Provence
⅛
teaspoon
ground nutmeg
¼
teaspoon
salt
¼
teaspoon
pepper
¼
cup
shredded Pecorino Romano or Parmesan Cheese
Instructions
Heat half the oil (or butter) in a small skillet over medium-high heat.
Add the diced zucchini and cook until the pieces brown slightly.
Set the zucchini aside.
In a bowl, whisk the eggs, milk, nutmeg, Herbes de Provence, salt and pepper until frothy.
Heat the remaining oil (or butter) in the skillet until hot.
Pour the egg mixture into the skillet.
Cook over medium heat, loosening the eggs periodically with a spatula. Let some of the liquid spill over the side of the cooked eggs.
When the eggs are set (no longer liquid), flip the eggs to the uncooked side to finalize the cooking.
Spread the zucchini over the top of the omelet.
Sprinkle the cheese over the zucchini and fold the cooked eggs in half to cover the zucchini/cheese side.
Remove the omelet to a waiting plate and garnish with sliced tomatoes.
Nutrition
Calories:
324
kcal
|
Carbohydrates:
4
g
|
Protein:
16
g
|
Fat:
27
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
15
g
|
Trans Fat:
0.04
g
|
Cholesterol:
344
mg
|
Sodium:
580
mg
|
Potassium:
265
mg
|
Fiber:
0.5
g
|
Sugar:
3
g
|
Vitamin A:
649
IU
|
Vitamin C:
6
mg
|
Calcium:
231
mg
|
Iron:
2
mg