Baked Zucchini Omelet, made this this morning

Discussion in 'The Creative Community' started by Kermit, Jun 2, 2001.

  1. Kermit

    Kermit <font color=blue>New Mama to Baby Jacob!</font><br

    May 31, 2000
    I made this for a late breakfast this morning and it was so good! I'm going to try it with mushrooms in a few days. It would be good with any normal omelet fillings. The recipe came from the More-With-Less Cookbook.

    1-2 TBSP butter or oil
    1-2 zucchini, chopped
    1/4 cup chopped onion
    1/8 tsp minced garlic
    2 eggs (I used Egg Beaters)
    1/2 cup milk
    1/2 cup shredded cheese
    3 TBSP flour
    Salt and pepper

    Heat oil or margarine in saute pan; cook zucchini, onion, and garlic until zucchini is tender crisp. Combine remaining ingredients and pour over top. (I added a few TBSP of dry milk powder to add calcium and make up for the protein I lost when I didn't use egg yolks.) Bake at 350 for 25 to 30 minutes.

    This turned out so well. I love the zucchini and egg combination. It's great for breakfast, brunch, or a light dinner. It would be really easy to serve at a brunch because you could cook the veggies ahead of time and then pop it in the oven 30 minutes before you served it.
  2. Beth E. (NJ)

    Beth E. (NJ) <font color=red>Disney obsessed<br><font color=blu

    Sep 27, 1999
    Sounds yummy - this might be a good idea for breakfast for father's day. Thanks for sharing it.

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