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Omelette with Zucchini Tomato And Basil

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Submitted by Haddock

Don’t let your eggs look lonely, use this recipe to add a variety of vegetables to make your breakfast enjoyable!

YIELD

6 servings

PREP

20 min

COOK

20 min

READY

40 min

Ingredients

2 3E+1
TABLESPOONS ML BUTTER
1 1
EACH EACH SHALLOTS
minced *
½ 118
CUP ML MUSHROOMS
thinly sliced
1 1
EACH EACH ZUCCHINI
medium, julienned
1 1
EACH EACH TOMATOES
medium, peeled, seeded, chopped
¼ 1.3
TEASPOON ML SALT
0.6
TEASPOON ML BLACK PEPPER
2 3E+1
TABLESPOONS ML BASIL
fresh, chopped
6 9E+1
TABLESPOONS ML PARMESAN CHEESE
fresh, grated
12 12
LARGE LARGE EGGS
or up to 18 (2 to 3 per person)
1 1
X X SALT
to taste *
1 1
X X BLACK PEPPER
to taste *
1 15
TABLESPOON ML SODA WATER
6 9E+1
TABLESPOONS ML BUTTER

Directions

TO MAKE THE FILLING: In a medium skillet, heat the butter over medium heat until melted. Add the shallot and sauté until soft; about 2 minutes. Add the mushrooms and sauté another 2 minutes. Add the zucchini and continue to sauté for 2 minutes.

Add the tomato and cook over high heat for 2 minutes to evaporate any excess liquid from the tomato. Add the salt, pepper, and basil and mix well. Taste for seasoning. Cover to keep warm.

TO PREPARE EACH OMELETTE: Whisk 2 to 3 eggs with ta pinch of salt, a pinch of pepper, and ½ teaspoon club soda until smooth. Melt 1 tablespoon butter in an 8-inch omelette pan or skillet over medium heat until it begins to sizzle. Pour in the egg mixture and stir it in the center of the pan with the flat side of a fork. With the prongs of the fork, lift the edges on the omelette so any uncooked mixture runs to the edge of the pan. Vigorously slide the pan back and forth over the heat until the omelette begins to slip around freely. When the omelette is lightly cooked but still creamy in the center, spoon about 2 tablespoons of the filling over the half of the omelette closer to the pan’s handle. Sprinkle 1 tablespoon of the parmesan cheese over the filling. Quickly jerk the pan toward you with the handle so that the other half of the omelette flips over on top of the filling. Slide the folded omelette onto a serving dish.

Serve immediately or keep warm in a low oven while preparing the remaining omelettes.

ADVANCE PREPARATION: The filling may be prepared 1 day in advance without the basil and refrigerated. Remove it from the refrigerator ½ hour before using, add the basil and gently reheat.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 187g (6.6 oz)
Amount per Serving
Calories 309 78% from fat
 % Daily Value *
Total Fat 27g 41%
Saturated Fat 14g 68%
Trans Fat 0g
Cholesterol 468mg 156%
Sodium 428mg 18%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 31g
Vitamin A 26% Vitamin C 15%
Calcium 12% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
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