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Zucchini Omelette Recipe
|Green pepper||1⁄2 , cut into 1 inch pieces|
|Tomato sauce||1⁄2 Cup (8 tbs)|
|Sweet basil||1⁄2 Teaspoon|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Olive oil||3 Tablespoon|
|Garlic||1⁄2 Clove (2.5 gm)|
|Zucchini||1 Pound, cut into 1 inch cubes|
|Onion||1 Medium, cut in eights|
|Milk||1⁄2 Cup (8 tbs)|
Calories 168 Calories from Fat 103
% Daily Value*
Total Fat 12 g17.9%
Saturated Fat 3.4 g17.1%
Trans Fat 0 g
Cholesterol 140.4 mg
Sodium 308.5 mg12.9%
Total Carbohydrates 8 g2.7%
Dietary Fiber 1.8 g7.1%
Sugars 4.3 g
Protein 9 g17.6%
Vitamin A 11.7% Vitamin C 38.1%
Calcium 14.8% Iron 7.3%
*Based on a 2000 Calorie diet
Put 3 cups of mixture into Osterizer container, cover with water.
Cover and blender chop.
Drain well and empty vegetables into skillet.
Repeat with remaining vegetables.
Add oil to vegetables and cook over low heat until zucchini is soft, stirring frequently.
Add tomato sauce and seasonings, mix thoroughly and cook until mixture is thoroughly moistened.
Put eggs, milk, salt and pepper into Osterizer container, cover and process at STIR until blended.
Pour over zucchini mixture.
Cover and cook over low heat until eggs are set.
Sprinkle cheese on omelet, slip under broiler until lightly browned.
Cut in wedges to serve.