Omelet With Zucchini And Onion Recipe

Name: Omelet With Zucchini And Onion
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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
Heat oil over medium heat in an 8-inch nonstick skillet coated with cooking spray. Add zucchini and onion; saute 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

185

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Cooking spray, 1 teaspoon olive oil, 1 cup finely chopped zucchini (about 1 large), 3 tablespoons chopped onion, and more.

Yes, Omelet With Zucchini And Onion falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Omelet With Zucchini And Onion

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