Zucchini Omelette Recipe
Summary
Preparation Time20 MinCooking Time10 Min
Ready In30 MinDifficulty LevelVery Easy
Health IndexHealthyServings6
Ingredients
| Eggs | 6 | |
| Parsley | 1/4 Cup (16 tbs), minced | |
| 2 tablespoons minced fresh basil or 2 teaspoons dried basil | ||
| Salt | To Taste | |
| Ground pepper | 1 To taste | |
| Olive oil | 2 Tablespoon | |
| Zucchini | 3 Medium, thinly sliced | |
Directions
Beat together the eggs, parsley, basil, salt and pepper.
Heat the oil in a frying pan.
Add the zucchini.
Cook over high heat, stirring with a fork, for 2 or 3 minutes or until the zucchini is golden but still crisp.
Lower the heat.
Add the eggs; cover all the zucchini.
Cook over low heat for 5 minutes or until the bottom is set and browned.
Turn the omelet over on a plate the size of the frying pan and slip back.
Cook for 2 or 3 more minutes or until set and browned.
Cut into wedges and serve.
Heat the oil in a frying pan.
Add the zucchini.
Cook over high heat, stirring with a fork, for 2 or 3 minutes or until the zucchini is golden but still crisp.
Lower the heat.
Add the eggs; cover all the zucchini.
Cook over low heat for 5 minutes or until the bottom is set and browned.
Turn the omelet over on a plate the size of the frying pan and slip back.
Cook for 2 or 3 more minutes or until set and browned.
Cut into wedges and serve.
Chef
