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Country Style Omelette

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Ingredients
  Olive oil 4 Tablespoon (Progresso)
  Diced zucchini 1⁄2 Cup (8 tbs)
  Coarsely chopped celery 1⁄3 Cup (5.33 tbs)
  Eggs 6 , lightly beaten
  Grated parmesan cheese 1⁄3 Cup (5.33 tbs) (Progresso)
  Chopped roasted pepper 1⁄3 Cup (5.33 tbs) (Progresso)
  Basil leaves 1 Teaspoon, crushed
  Salt 1⁄4 Teaspoon
  Ground white pepper 1⁄8 Teaspoon
Directions

In a large skillet heat olive oil until hot.
Add zucchini and celery.
Saute for 3 minutes.
In a medium bowl beat eggs, Parmesan cheese, roasted peppers, basil, salt and white pepper until blended.
Pour over vegetables.
Cook over low heat until edge is set.
With a spatula gently lift edge and tip skillet to allow uncooked egg to flow to the bottom.
Cook until bottom is golden, about 4 minutes.
Loosen edges with a spatula.
Turn out onto a plate.
Return to skillet, top side down.
Cook until bottom is golden, about 4 minutes.

Recipe Summary

Cuisine: 
Italian
Course: 
Breakfast
Method: 
Blending
Restriction: 
Lacto Ovo Vegetarian

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