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Herbed Vegetable Omelet

Western.Chefs's picture
  Eggs 8 , separated
  Water 1⁄4 Cup (4 tbs)
  Salt To Taste
  Salad oil 1 Tablespoon
  Zucchini 1 Medium
  Yellow squash 1 Medium, cut into bite sized pieces (Straight Neck)
  Oregano leaves 1⁄4 Teaspoon
  Shredded cheddar cheese 4 Ounce (1 Package)

1. Preheat oven to 350°F. In large bowl, with mixer at high speed, beat egg whites until stiff peaks form. In small bowl, with same beaters and with mixer at high speed, beat egg yolks, water, and 1/2 teaspoon salt until very thick. With wire whisk or rubber spatula, gently fold egg-yolk mixture into beaten egg whites.
2. In 12-inch oven-safe skillet over medium-low heat, in 2 tablespoons hot salad oil, cook egg mixture until top is puffy and bottom is golden when gently lifted with a pancake turner, about 3 minutes.
3. Place skillet in oven. Bake until top of omelet is golden and springs back when lightly touched with finger, about 10 minutes.
4. Meanwhile, in 10-inch skillet over medium heat, in 2 tablespoons hot salad oil, cook zucchini, yellow straightneck squash, oregano leaves, and 1/2 teaspoon salt until vegetables are tender, stirring occasionally. Remove skillet from heat; keep warm.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1396 Calories from Fat 817

% Daily Value*

Total Fat 94 g145%

Saturated Fat 37.5 g187.3%

Trans Fat 0.3 g

Cholesterol 1813.3 mg604.4%

Sodium 1694.5 mg70.6%

Total Carbohydrates 50 g16.6%

Dietary Fiber 15.5 g62.2%

Sugars 33.3 g

Protein 93 g186.2%

Vitamin A 78.8% Vitamin C 49.8%

Calcium 104.9% Iron 44.1%

*Based on a 2000 Calorie diet

Herbed Vegetable Omelet Recipe