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Open Face Zucchini Omelette

New.Wife's picture
Ingredients
  Eggs 6
  Cream 1 Tablespoon
  Butter/Margarine 1 Tablespoon, melted
  Grated parmesan cheese 2 Tablespoon
  Parmesan cheese 2 Tablespoon, grated
  Pepper red 2 Drop
  Liquid red pepper seasoning 2 Drop
  Salt 1 Teaspoon
  Ground pepper 1⁄8 Teaspoon
  Zucchini 2 Medium, finely chopped to make 2 cups
  Zucchini 2 Medium, finely chopped
  Green pepper To Taste, chopped
  Green pepper 1 , seeded, chopped
  Vegetable oil 2 Tablespoon
  Olive oil/Vegetable oil 2 Tablespoon
Directions

GETTING READY
1. In a large mixing bowl of an electric mixer or rotary beater, combine the first seven ingredients and whisk or beat until well blended.
2. Preheat the oven to 350°F

MAKING
3. In a large oven-proof skillet or frying pan, heat the oil over medium high heat
4. Add zucchini and pepper and sauté for about 5 minutes until very soft.
5. Pour the beaten egg mixture over the vegetables in the skillet.
6. Allow the egg on the sides to start setting then gently stir using a spatula so that the uncooked egg flows below and sets.
7. Once the bottom of the omelet is golden and the top is set but soft, transfer the skillet immediately to the oven.
8. Let the egg on top set, about 4-5 minutes

SERVING
9. Remove pan from oven, loosen the omelet with the spatula and slide it onto a serving plate.
10. Cut it into wedges and serve immediately while hot and fluffy.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Zucchini
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
4

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