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
THE FARMER'S FRITTATA (ITALIAN-STYLE OMELET)
Loaded with fresh vegetables and a touch of bacon, this farmer's frittata is my favorite type of frittata. It's a perfect way to use your gorgeous, fresh garden vegetables. Curing the squash with kosher salt pulls out the bitterness and makes the squash taste sweeter. It's got great texture, taste, and visual appeal and can be served hot, warm, at room temperature or cold for any meal of the day.
Provided by Chef John
Categories Omelets
Time 1h20m
Yield 6
Number Of Ingredients 14
Steps:
- Combine zucchini and summer squash in a bowl and sprinkle 2 tablespoons kosher salt over top; toss until everything is evenly coated. Let sit for 15 minutes, tossing occasionally.
- Thoroughly rinse squash with cold water to remove all salt; transfer to a colander and let drain for 15 minutes.
- Heat 1 tablespoon olive oil in a 10-inch, oven-proof skillet over medium heat. Add bacon and cook until browned and almost crisp, about 5 minutes.
- While the bacon is cooking, mix eggs, 1/4 teaspoon kosher salt, black pepper, cayenne, and green onions together with a fork in a large bowl.
- Raise the heat on the bacon to medium-high; toss in peppers and red onion plus a pinch of salt. Cook and stir until the peppers just start to soften and the onions turn translucent, about 3 minutes. Add drained squash and carefully stir together; cook until squash is just barely tender, about 5 minutes.
- Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Toss Cheddar cheese into the skillet and pour egg mixture over top. Stir with a spatula (like you were making scrambled eggs) until it starts to thicken up, 30 to 45 seconds. Shake the pan gently to settle the contents and turn off the heat. Push the edges down a bit with the spatula and sprinkle goat cheese over top. Drizzle with remaining 1 tablespoon olive oil.
- Place under the preheated broiler until the surface is lightly browned and frittata is firm to the touch, 2 to 3 minutes.
- Sprinkle with more green onions and let cool for 5 minutes before transferring it onto a serving plate.
Nutrition Facts : Calories 278.1 calories, Carbohydrate 7 g, Cholesterol 274.5 mg, Fat 20.8 g, Fiber 1.8 g, Protein 17 g, SaturatedFat 8.8 g, Sodium 2291.9 mg, Sugar 4.4 g
ZUCCHINI OMELET
Make and share this Zucchini Omelet recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 40m
Yield 2 serving(s)
Number Of Ingredients 13
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.
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5/5 (12)Total Time 30 minsCategory BreakfastCalories 208 per serving
- In a 10-inch cast iron skillet (or oven safe skillet), heat the olive oil on medium, then add the zucchini and onions. Raise the heat to medium-high and saute the vegetables for 5-7 minutes or until they are tender and golden in color. Add most of the torn mint leaves; set aside some for later. Turn the heat off and let cool.
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5/5 (1)Total Time 51 minsCategory BreakfastCalories 249 per serving
- Heat oil in a large skillet over medium-high heat. Add zucchini and onion and cook, stirring regularly, until tender (about 5-7 minutes).
- Meanwhile, whisk together eggs, milk, and seasoned salt in a large bowl. Stir in cooked zucchini, onion, and ¼ cup of Parmesan.
- Pour egg mixture into a greased 8-inch-square baking dish. Sprinkle remaining ¼ cup of Parmesan on top.
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