Zucchini Oven Omelet

Name: Zucchini Oven Omelet
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4-6 servings.
Ingredients: 2 cups chopped zucchini; 1/4 cups chopped green pepper; 1/4 cup vegetable oil; 6 eggs, lightly beaten; 2 tablespoons grated Parmesan cheese; 1 tablespoon half-and-half cream; 1 tablespoon butter, melted; 1/2 teaspoon salt; 1/8 teaspoon pepper; 1/2 cup shredded cheddar cheese

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Total Time

Prep/Total Time: 25 min.

Makes

4-6 servings

Having been married for 50 years, I've had a lot of experience cooking meals for family and friends. They enjoy whatever I make, but this variation of a standard omelet is everyone's favorite.

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Ingredients

2 cups chopped zucchini
1/4 cups chopped green pepper
1/4 cup vegetable oil
6 eggs, lightly beaten
2 tablespoons grated Parmesan cheese
1 tablespoon half-and-half cream
1 tablespoon butter, melted
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded cheddar cheese

Directions

In a 10-in. ovenproof skillet, saute zucchini and green pepper in oil until tender, about 3 minutes. Combine eggs, Parmesan cheese, cream, butter, salt and pepper; pour over the vegetable mixture. Cook and stir gently for 3 minutes or until eggs are set on bottom. Top with cheese.
Bake at 350° for 5-7 minutes or until eggs are set and cheese is melted.

Nutrition Facts

1 cup: 223 calories, 19g fat (6g saturated fat), 230mg cholesterol, 369mg sodium, 3g carbohydrate (2g sugars, 1g fiber), 10g protein.

Zucchini Oven Omelet

Total Time

Makes

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