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Country Style Omelette

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  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

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

Lacto Ovo Vegetarian

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Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1264 Calories from Fat 948

% Daily Value*

Total Fat 106 g163.3%

Saturated Fat 26.9 g134.7%

Trans Fat 0 g

Cholesterol 1326.6 mg442.2%

Sodium 2130.2 mg88.8%

Total Carbohydrates 21 g6.9%

Dietary Fiber 1.6 g6.3%

Sugars 8.7 g

Protein 55 g110%

Vitamin A 44.2% Vitamin C 21.4%

Calcium 65.7% Iron 37.5%

*Based on a 2000 Calorie diet

Country Style Omelette Recipe