Zucchini And Mushroom Omelette Recipe
Ingredients
| Zucchini | 1 | |
| Mushrooms | 12 | |
| Chopped onion | 1⁄4 Cup (4 tbs) | |
| Butter/Oil | 1 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
| Eggs | 6 |
Nutrition Facts
Serving size
Calories 158 Calories from Fat 96
% Daily Value*
Total Fat 11 g16.6%
Saturated Fat 4.3 g21.5%
Trans Fat 0 g
Cholesterol 325.3 mg108.4%
Sodium 212.6 mg8.9%
Total Carbohydrates 5 g1.7%
Dietary Fiber 1.3 g5.1%
Sugars 2.8 g
Protein 12 g23.7%
Vitamin A 11.2% Vitamin C 17.4%
Calcium 5.2% Iron 10.2%
*Based on a 2000 Calorie diet
Directions
Slice mushrooms; set them aside.
Chop onions; combine with zucchini.
Heat butter or oil in skillet; saute the zucchini and onions until just tender.
Add the mushrooms; cook for about 30 seconds more.
Add salt and pepper to season.
Add beaten eggs to mixture in skillet.
Cook on medium heat until bottom is browned.
Carefully turn omelet, cover, and cook until browned on other side.
Chef
