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Parmesan Zucchini Omelet

4.8 | 4 Reviews
Total Time:Prep/Total Time: 15 min.

By Taste Of Home Editorial Team

Recipe by Marion Lowery, Medford, Oregon

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 25, 2022

This meatless entree from Marion Lowery of Medford, Oregon will become a favorite for Sunday brunch or a late dinner.

TEST KITCHEN APPROVED

Parmesan Zucchini Omelet

4.8 | 4 Reviews Add your review
Yield:2 servings
Prep:5 min
Cook:10 min
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Ingredients

  • 1/2 cup sliced zucchini
  • 2 slices onion, separated into rings
  • 2 tablespoons butter
  • 3 eggs
  • 3 tablespoons water
  • 1/8 teaspoon dried thyme
  • 1/8 teaspoon salt
  • Dash pepper
  • 1/4 cup chopped seeded tomato
  • 3 tablespoons shredded Parmesan cheese
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Directions

  1. 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.
  2. 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

1/2 each: 258 calories, 21g fat (11g saturated fat), 355mg cholesterol, 488mg sodium, 4g carbohydrate (3g sugars, 1g fiber), 13g protein.
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