Zucchini Red Pepper Omelettes
Only $1.53 per serving!
Servings: 4
Ingredients:
Zucchini Red Pepper Omelettes
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 329 |
| pro | 19 g |
| total fat | 26 g |
| sat. fat | 12 g |
| carb | 7 g |
| fibre | 1 g |
| chol | 417 mg |
| sodium | 767 mg |
| % RDI: | - |
| calcium | 23% |
| iron | 13% |
| vit A | 36% |
| vit C | 70% |
| folate | 34% |
-
8 eggs
1/4 tsp (1 mL) each salt and pepper
4 tsp (20 mL) butter
Filling:
1 tbsp (15 mL) vegetable oil
1 small onion, diced
1 small zucchini (about 4 oz/125 g), cubed
1/2 tsp (2 mL) dried oregano
1/2 cup (125 mL) roasted red pepper strips
1 cup (250 mL) crumbled feta cheese
Preparation:
Filling: In large skillet, heat oil over medium heat; fry onion, zucchini and oregano, stirring occasionally, until tender, about 6 minutes. Stir in red pepper. Transfer to small bowl; set aside.
In bowl, whisk together eggs, salt, pepper and 2 tbsp (25 mL) water just until blended but not frothy.
In 8-inch (20 cm) nonstick skillet, melt 1 tsp (5 mL) of the butter over medium heat. Add one-quarter of the vegetable mixture and one-quarter of the egg mixture, making figure eight with spatula to combine. Sprinkle with cheese. Cook until almost set, gently lifting edge with spatula to allow any uncooked eggs to flow underneath, about 3 minutes.
Fold in half; cook for 2 minutes. Slide onto plate. Repeat with remaining ingredients.
In bowl, whisk together eggs, salt, pepper and 2 tbsp (25 mL) water just until blended but not frothy.
In 8-inch (20 cm) nonstick skillet, melt 1 tsp (5 mL) of the butter over medium heat. Add one-quarter of the vegetable mixture and one-quarter of the egg mixture, making figure eight with spatula to combine. Sprinkle with cheese. Cook until almost set, gently lifting edge with spatula to allow any uncooked eggs to flow underneath, about 3 minutes.
Fold in half; cook for 2 minutes. Slide onto plate. Repeat with remaining ingredients.
Source
Canadian Living Magazine: February 2007
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