Zucchini Tapas Omelet
Ingredients:
|
| 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 |
Directions:
| 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. |
| 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. |
| 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. |
| 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
