PARMESAN ZUCCHINI OMELET
Steps:
- In a 10-in. broiler-proof skillet, saute zucchini and onion in butter until crisp-tender. In a small bowl, lightly beat the eggs, water, thyme, salt and pepper; pour over vegetables. Cook over medium heat; as eggs set, lift edges, letting uncooked portion flow underneath. , When eggs are completely set, top with tomato and cheese. Broil 4-6 in. from the heat for 1-2 minutes or until the cheese is melted and top is lightly browned. Cut in half to serve.
Nutrition Facts : Calories 258 calories, Fat 21g fat (11g saturated fat), Cholesterol 355mg cholesterol, Sodium 488mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 13g protein.
MOM'S BEST ZUCCHINI OMELET
When you combine caramelized onions and zucchini with eggs and grated cheeses into this zucchini omelet you get a healthy meal that is very light and delicious tasting! Nothing fancy, and no fuss at all, just a dish that is simple, easy and decadent!
Provided by 2 sisters recipes
Categories Breakfast Breads and Lattes
Time 30m
Number Of Ingredients 9
Steps:
- In a large or medium-size non-stick skillet, and on medium heat, add 1 tablespoon of olive oil, garlic, and chopped onions. Saute for about 2 minutes, until the onions are softened.
- Add chopped zucchini and saute zucchini for a few minutes until the zucchini is cooked and softened, stirring occasionally about 5 minutes. Season with salt and pepper to taste. Remove from heat. Set aside to cool for a few minutes.
- Meanwhile, lightly scramble 3 eggs in a mixing bowl. Transfer the zucchini into the eggs, add the grated cheeses and stir until well combined.
- Using the same skillet (and no need to clean it), heat on medium heat, and add the additional tablespoon of olive oil. When the oil is hot, gently pour in the egg and zucchini mixture and lower the heat to low. Gently shake the skillet to make sure the omelet isn't sticking to the bottom. Simmer on lowest heat for 2 to 3 minutes, or more if needed (it's a thicker omelet).
- Use a spatula and gently lift one side of the omelet to see if the eggs are golden brown, and not burning. When the eggs on the bottom are cooked (not loose or running).
- Then use a small plate, one that is about the same size of the skillet and turn it over and on top of the omelet, hold your hand on top of the plate and carefully flip over the omelet onto the plate. Then slide the omelet back into the skillet to finish cooking, additional 2 to 3 minutes.
- Remove and cut into pieces and serve.
- Yields: 2 to 3 servings
Nutrition Facts : Calories 195 calories, Carbohydrate 10.1 grams carbohydrates, Fat 14.7 grams fat, Fiber 2.6 grams fiber, Protein 8.5 grams protein, ServingSize 1 serving, Sugar 4.7 grams sugar
ZUCCHINI OMELETTE
A simple French country recipe adapted from "The Essential Mediterranean Cookbook" published by Borders. Note: use smaller zucchinis, they tend to taste better.
Provided by Da Huz
Categories Breakfast
Time 20m
Yield 2 , 2 serving(s)
Number Of Ingredients 5
Steps:
- Melt the butter in a 9" non-stick frying pan.
- Fry the zucchini 8 minutes over moderate heat.
- When zucchini is golden, add basil, nutmeg, and salt and pepper to taste.
- Continue cooking 30 seconds, stirring to combine. Then remove to a plate, leaving as much butter in the pan as possible.
- Add the eggs to the pan and continue cooking on medium heat. As edges begin to set, tease with a spatula to ensure they do not stick.
- When the bottom layer is set throughout, shake pan to ensure it does not stick and reduce heat to low.
- When the egg is almost set but still runny on top, add zucchini on one half and fold the other half on top.
- Serve hot, or if you don't like runny eggs cook a few minutes, then flip and cook another few minutes.
Nutrition Facts : Calories 581.2, Fat 47.2, SaturatedFat 22.5, Cholesterol 991, Sodium 566.6, Carbohydrate 5.5, Fiber 1.2, Sugar 3.8, Protein 33.1
ZUCCHINI OVEN OMELET
Having been married for 50 years, I've had a lot of experience cooking meals for family and friends. They enjoy whatever I make, but this variation of a standard omelet is everyone's favorite.
Provided by Taste of Home
Time 25m
Yield 4-6 servings.
Number Of Ingredients 10
Steps:
- In a 10-in. ovenproof skillet, saute zucchini and green pepper in oil until tender, about 3 minutes. Combine eggs, Parmesan cheese, cream, butter, salt and pepper; pour over the vegetable mixture. Cook and stir gently for 3 minutes or until eggs are set on bottom. Top with cheese. , Bake at 350° for 5-7 minutes or until eggs are set and cheese is melted.
Nutrition Facts : Calories 223 calories, Fat 19g fat (6g saturated fat), Cholesterol 230mg cholesterol, Sodium 369mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 10g protein.
SPICY ZUCCHINI OMELET
First place winner of the Summer 2011 Dining on a Dollar Contest, this is a quick and easy Mexican influenced omelet. The qualifying ingredients are zucchini, eggs, purple onion, cumin and salsa. Thanks to everyone who tested, reviewed and rated this recipe, I appreciate your time and comments. I have revised the recipe slightly based on reviews during the contest, and have added a step to saute the zucchini and onions prior to adding them to the eggs. Feel free to reduce the number of eggs to suit the number of diners or your personal preferences. Thanks again, everyone! :D *Tink
Provided by Tinkerbell
Categories Breakfast
Time 18m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Spray a skillet with non-stick cooking spray and heat on medium heat.
- Saute the onion and zucchini for a few minutes to soften, but not brown them.
- Meanwhile, add the water, cumin, chili powder, salt and pepper to the eggs and lightly beat to combine.
- Pour egg mixture into skillet, over the onion and zucchini mixture, give it all a quick stir and then allow it to cook gently, untouched, for about 3 minutes.
- Using a rubber spatula, gently lift egg around the edges, pushing slightly in toward the center, to allow the uncooked egg to flow underneath.
- Reduce heat to medium-low and cook about 3-4 minutes, or until the top is mostly set.
- Pour the salsa in a straight line from one end of the omelet to the other, just off center.
- Gently pick up the opposite side of the omelet with your spatula and quickly fold it over onto the salsa.
- Serve with sour cream and additional salsa.
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- Toss the zucchini with the salt in a colander set over a bowl and let drain for 30 minutes. Squeeze the excess water from the zucchini and pat dry with paper towels.
- Heat the olive oil in a large nonstick skillet over moderately high heat. Add the zucchini and cook, stirring occasionally until crisp-tender and browned in spots, 6 to 8 minutes. Pour the egg mixture over the zucchini, tilting the pan so the eggs flow under and through the zucchini slices. Cook until the eggs begin to set, then reduce the heat to moderately low, cover and cook until the eggs are fully set, about 10 minutes.
- Remove from the heat and carefully invert the omelet onto a serving platter. Serve warm or at room temperature.
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