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Stainless Whisk


Zucchini Tapas Omelet

8   eggs
3/4   cup/175 mL (3 oz/90 g) grated fresh Parmesan cheese, divided
1/2   tsp (2 mL) dried oregano leaves
1/4   tsp (1 mL) salt
1/8-1/4   tsp (0.5-1 mL) red pepper flakes
1   small garlic clove, pressed
1   medium zucchini, thinly sliced
1/2   cup (125 mL) chopped onion
2   small plum tomatoes, seeded and diced
  1. Whisk eggs in bowl using Stainless Whisk. Stir in 1/2 cup (125 mL) of the cheese. Add oregano, salt, pepper flakes and garlic; mix well.
  2. Lightly grease (10-in./25 cm) Skillet with olive oil. Arrange zucchini over bottom of skillet; sprinkle with onion. Cook without stirring over medium heat 2-3 minutes.
  3. Carefully pour egg mixture over vegetables. Reduce heat to low. Cover; cook 12-14 minutes or until egg mixture is set in center. Remove skillet from heat.
  4. Loosen edges of omelet and carefully invert onto heat-proof serving platter. Sprinkle with diced tomatoes and remaining cheese. Cut into wedges.

Yield: 8 servings

Nutrients per serving: U.S. nutrients per serving: Calories 130, Total Fat 8 g, Saturated Fat 3.5 g, Cholesterol 220 mg, Carbohydrate 3 g, Protein 11 g, Sodium 320 mg, Fiber less than 1 g