Ingredients for Zucchini Omelet
- 3 tablespoons butter
- 1 medium zucchini, diced (about 1 cup)
- Green Onion
- Chopped Tomato
- Salt And Pepper
- 4 large eggs
- 2 tablespoons water
- Salt to taste
- Dried Basil
- 1/4 teaspoon celery salt
- Black pepper to taste
- Swiss Cheese
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How to Make Zucchini Omelet
- Dice the zucchini, finely chop the onion, and dice the tomato. Set aside.
- Melt 1 tablespoon of butter in a small skillet over medium heat. Add the zucchini, onion, and tomato.
- Sauté for 2-3 minutes, or until the vegetables are tender-crisp. Season with salt and pepper to taste. Set aside.
- In a medium bowl, whisk together the eggs, water, remaining salt, basil, celery salt, and pepper. Mix well.
- Melt 2 tablespoons of butter in a 10-inch nonstick skillet over medium heat. The butter should be hot enough to sizzle a drop of water when added.
- Pour the egg mixture into the hot skillet. Let it cook undisturbed for about 30 seconds.
- As the edges begin to set, gently lift the edges of the omelet with a spatula and tilt the pan to allow the uncooked egg to flow underneath.
- When the omelet is mostly set but still slightly wet on top, sprinkle the zucchini mixture over one half of the omelet and the cheese over the other half.
- Fold the omelet in half using the spatula.
- Cook for another minute or until the cheese is melted and the omelet is cooked through.
- Carefully slide the omelet onto a warm plate and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
9g
Fat
94g
Carbs
1g
