Italian Zucchini Omelette
|Water||1⁄4 Cup (4 tbs)|
|Snipped parsley||3 Tablespoon|
|Soft bread crumbs||3 Tablespoon|
|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|
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.
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