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Zucchini Omelette Recipe
|Minced parsley||1⁄4 Cup (4 tbs)|
|Minced fresh basil/2 teaspoons dried basil||2 Tablespoon|
|Freshly ground pepper||To Taste|
|Olive oil||2 Tablespoon|
|Zucchini||3 Medium, trimmed and thinly sliced (Do Not Peel If Young)|
Calories 132 Calories from Fat 91
% Daily Value*
Total Fat 10 g15.7%
Saturated Fat 2.3 g11.4%
Trans Fat 0 g
Cholesterol 211.5 mg
Sodium 145.1 mg6%
Total Carbohydrates 4 g1.2%
Dietary Fiber 1.2 g4.7%
Sugars 1.9 g
Protein 8 g15.2%
Vitamin A 17.9% Vitamin C 31.9%
Calcium 5.3% Iron 9%
*Based on a 2000 Calorie diet
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.