Zucchini Oven Omelet Food

ZUCCHINI OVEN OMELET

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.

ROASTED ZUCCHINI

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Place a rimmed baking sheet in the oven to heat up.
• Place zucchini in a bowl. Add oil, salt, pepper, garlic powder, and cayenne; toss to coat.
• Carefully remove the hot baking sheet and spray lightly with cooking spray. Spread out zucchini in an even layer.
• Roast in the preheated oven until browned, turning halfway, about 20 minutes. Squeeze lemon juice on top and garnish with parsley. Sprinkle sea salt on top.

OMELET OF ZUCCHINI FLOWERS

Steps:

• Beat the eggs and water, and add the flowers to the mix.
• Season to taste with salt and pepper.
• Heat the butter in a skillet til very hot, then add the eggs.
• After it begins to set, crumble the goat cheese evenly over it.
• Stop cooking when just barely set, to avoid drying it out.
• Garnish with herbs and serve.

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.

ZUCCHINI OVEN FRITTATA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet or sauce pan, combine water, olive oil, salt, green pepper, zucchini and garlic cloves. Simmer until zucchini is tender, about 5 to 7 minutes.
• Drain off water and discard garlic. Stir in onion, mushrooms and butter. Cook until onion is transparent. Add eggs and stir; season with salt and pepper. Cook over low heat until eggs are firm.
• Sprinkle mozzarella cheese over eggs. Bake in preheated oven for 10 minutes. Remove from oven and sprinkle with Parmesan cheese. Place under broiler for 5 minutes. Let stand 5 minutes before cutting into wedges and serving.

ZUCCHINI OMELET

Steps:

• Melt 1 tablespoon butter in a small skillet.
• Add zucchini, onion, and tomato; saute 2-3 minutes or just until tender.
• Stir in salt and pepper to taste; set aside.
• Combine eggs, water, remaining salt, basil, celery salt, and remaining pepper; mix well.
• Melt 2 tablespoons butter in a 10-inch skillet until just hot enough to sizzle a drop of water; pour in egg mixture.
• As mixture starts to cook, gently lift edges of omelet, and tilt pan to allow the uncooked portion to flow underneath.
• When the mixture is set and no longer flows freely, sprinkle zucchini mixture on half of omelet and cheese on remaining half.
• Fold omelet in half, and place on a warm platter.

SPICY ZUCCHINI OMELET

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.