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Italian Zucchini Omelette

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  Eggs 6
  Water 1⁄4 Cup (4 tbs)
  Snipped parsley 3 Tablespoon
  Soft bread crumbs 3 Tablespoon
  Salt 1 Teaspoon
  Garlic 1 Clove (5 gm), finely chopped
  Olive oil/Vegetable oil 2 Tablespoon
  Zucchini 1 Cup (16 tbs), sliced 1/4th inch thick
  Grated parmesan cheese 1 Tablespoon
  Flour 1 Tablespoon

Beat eggs, water, parsley, bread crumbs, salt and garlic.
Heat oil in 8-inch skillet over medium heat until hot.
Coat zucchini with flour; cook until golden, about 2 minutes on each side.
Pour egg mixture over zucchini.
Cook until eggs are thickened throughout but still moist, 3 to 5 minutes.
Gently lift edge with fork so that uncooked portion can flow to bottom.
Sprinkle with cheese.
Set oven control to broil and/or 550°.
Broil omelet with top 5 inches from heat until golden brown, 3 to 4 minutes.
Loosen edge with spatula; slip cheese side up onto serving plate.

Recipe Summary

Lacto Ovo Vegetarian

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 977 Calories from Fat 590

% Daily Value*

Total Fat 66 g102.1%

Saturated Fat 16.5 g82.4%

Trans Fat 0 g

Cholesterol 1282.1 mg427.4%

Sodium 2933.1 mg122.2%

Total Carbohydrates 46 g15.3%

Dietary Fiber 4.4 g17.8%

Sugars 7 g

Protein 52 g103.3%

Vitamin A 111.3% Vitamin C 137.5%

Calcium 48.7% Iron 63.9%

*Based on a 2000 Calorie diet

Italian Zucchini Omelette Recipe