Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Zucchini Oven Omelet
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- #123040
A great way to sneak veggies into your breakfast.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1/4 cup cooking oil
2 cups chopped zucchini
1/4 cup chopped green bell pepper
6 eggs, lightly beaten
2 tablespoons grated Parmesan cheese
1 tablespoon light cream
1 tablespoon butter, melted
1/2 teaspoon salt
1/8 teaspoon black pepper
1/2 cup shredded cheddar cheese
directions
Preheat the oven to 350 degrees F.
Heat the oil in a 10-inch ovenproof skillet. Add the zucchini and green pepper. Cook, stirring frequently, for 3 minutes.
In a bowl, stir together the eggs, Parmesan cheese, cream, melted butter, salt, and pepper. Pour into the skillet. Cook, stirring gently, for 3 minutes or until the eggs begin to set.
Sprinkle the top of the omelet evenly with the cheese. Place the skillet in the oven and bake at 350 degrees F for 5-7 minutes or until the eggs are set and the cheese is melted.
Remove the skillet from the oven. Cut the omelet into quarters and serve immediately.
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
December 28, 2012
I don't normally think of zucchini as breakfast food but it works well in this omelet! I think visually I would have liked red bell pepper in it instead of the green, but flavor-wise it was perfect. I liked the mix of Parmesan and Cheddar cheese, it gave it some layers of flavor that really made it stand out as one of the better omelets we've tried. Kudos!