Zucchini, Onion and Feta Cheese Omelet
Zucchini, Onion and Feta Cheese Omelet is a gluten free and lacto ovo vegetarian side dish. One serving contains 165 calories, 14g of protein, and 10g of fat. For $1.07 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 2. From preparation to the plate, this recipe takes approximately 20 minutes. If you have egg whites, eggs, zucchini, and a few other ingredients on hand, you can make it. It is brought to you by Cookin Canuck. 118 people were impressed by this recipe. All things considered, we decided this recipe deserves a spoonacular score of 53%. This score is solid. If you like this recipe, you might also like recipes such as Baked Omelet with Zucchini, Leeks, Feta, and Herbs, Ham & Feta Cheese Omelet, and Zucchini Cakes with Fetan and Red Onion.
Servings: 2
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
2 egg whites
3 eggs
1 tbsp crumbled feta cheese
2 tbsp minced flat-leaf parsley
¼ tsp ground pepper
¾ tsp olive oil
1/3 cup chopped onion
¼ tsp salt
3 tbsp water
½ cup grated zucchini
Equipment:
frying pan
whisk
bowl
aluminum foil
cutting board
spatula
Cooking instruction summary:
Heat the olive oil in a medium nonstick skillet set over medium heat. Add the onion and cook, stirring occasionally, until the onions are starting to brown, about 4 minutes.Add the grated zucchini and cook for 2 minutes. Transfer the vegetables to a plate and cover with foil to keep warm.In a medium bowl, whisk together the eggs, egg whites and water until combined.Wipe out the skillet, coat with cooking spray and increase the heat to medium-high.Add the eggs to the skillet and cook until the edges begin to set. Gently lift the edge of the omelet with a spatula and tilt the pan to allow the uncooked egg mixture to run into the bottom of the pan. Continue to do this as the omelet cooks.Cook until the center is set. Season with salt and pepper.Spoon the vegetable mixture onto half of the omelet and top with the feta cheese.With a spatula, loosen the omelet from the pan and fold it in half. Slide it onto a cutting board. Cut the omelet in half and serve, garnishing with parsley.
Step by step:
1. Heat the olive oil in a medium nonstick skillet set over medium heat.
2. Add the onion and cook, stirring occasionally, until the onions are starting to brown, about 4 minutes.
3. Add the grated zucchini and cook for 2 minutes.
4. Transfer the vegetables to a plate and cover with foil to keep warm.In a medium bowl, whisk together the eggs, egg whites and water until combined.Wipe out the skillet, coat with cooking spray and increase the heat to medium-high.
5. Add the eggs to the skillet and cook until the edges begin to set. Gently lift the edge of the omelet with a spatula and tilt the pan to allow the uncooked egg mixture to run into the bottom of the pan. Continue to do this as the omelet cooks.Cook until the center is set. Season with salt and pepper.Spoon the vegetable mixture onto half of the omelet and top with the feta cheese.With a spatula, loosen the omelet from the pan and fold it in half. Slide it onto a cutting board.
6. Cut the omelet in half and serve, garnishing with parsley.
Nutrition Information:
covered percent of daily need
