Nutrients per serving: Calories 120, Total Fat 8 g, Saturated Fat 3.5 g, Cholesterol 220 mg, Carbohydrate 3 g, Protein 11 g, Sodium 320 mg, Fiber 1 g
Ingredients
8 eggs
3 oz (90 g) parmesan cheese, grated and divided
1/2 tsp (2 ml) dried oregano
1/4 tsp (1 ml) salt
1/8-1/4 tsp (.5-1 ml) crushed red pepper flakes
1 small garlic clove, pressed
1 medium zucchini, thinly sliced
1/2 cup (125 ml) chopped onion
2 small plum tomatoes, seeded and diced
Directions
Whisk eggs in bowl. Stir in 1/2 cup (125 mL) of the cheese. Add oregano, salt, pepper flakes and garlic; mix well.
Lightly spray Executive (10-in./24-cm) Skillet (do not use Stainless cookware) with olive oil. Arrange zucchini over bottom of Skillet; sprinkle with onion. Cook without stirring over medium heat 2-3 minutes.
Carefully pour egg mixture over vegetables. Reduce heat to low. Cover; cook 12-14 minutes or until egg mixture is set in center. Remove Skillet from heat.
Loosen edges of omelet and carefully invert onto heat-proof serving platter. Sprinkle with diced tomatoes and remaining cheese. Cut into wedges.
