Zucchini Omelette
Zucchini Omelette. Learn how to make our Zucchini Omelette Recipe today.
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  1. 6 large eggs
  2. 2 tablespoons plain mayonnaise or yogurt, room temperature
  3. salt and pepper to taste
  4. ¼ teaspoon dried basil
  5. ¼ teaspoon garlic powder
  6. 1 tablespoon oil
  7. ¼ cup red onions, minced
  8. 1 cup zucchini, shredded
  9. ¼ cup Swiss cheese, grated
  1. Beat eggs until pale and frothy. Beat in mayonnaise or yogurt, salt, pepper, basil and garlic powder. Set aside.
  2. Heat oil in a pan over medium heat. Sauté onions until tender, about 2 minutes. Add zucchini and continue stirring for 2 to 3 minutes or until tender. Pour in all of the beaten egg mixture and sprinkle with cheese. Cook, stirring slightly, for 3 to 5 minutes until ingredients are combine and bottom is set and browned. Transfer to a plate and serve right away.
  3. Makes 2 to 4 servings.
  1. You may also add chopped spinach, ripe, seeded tomatoes or chopped red/green bell peppers into the pan before adding the beaten eggs.
  2. For a baked option, spoon sautéed vegetables into a ungreased muffin pan, about ½ full. Spoon beaten egg mixture over vegetables and sprinkle top with cheese. Bake in a preheated 350°F oven for 15 to 25 minutes until eggs are set and cheese is melted. Serve with warm toast.
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