Zucchini & Havarti Omelet
Janet Hovander, a teacher friend, taught me this basic omelet. She said when she and her friend hitchhiked through Europe they lived on this because they could always find the ingredients. I have embellished it to my taste, and have to make this about once a week for a treat.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 eggs
- 1 tablespoon water
- pinch coarse salt
- dash cayenne pepper
- 1/2 small zucchini sliced
- 1/8 cup havarti cheese shredded
- Carbohydrate 2.6541 g
- Cholesterol 372.24 mg
- Fat 8.8534 g
- Fiber 0.649000014066696 g
- Protein 11.7843 g
- Saturated Fat 2.74895 g
- Serving Size 1 1 Recipe (162g)
- Sodium 129.6925 mg
- Sugar 2.0050999859333 g
- Trans Fat 1.49823 g
- Calories 135 calories
Spray a 6-inch skillet with Pam spray. Add the sliced zucchini and place over low heat. Whip the eggs with the water, cayenne pepper and salt. Pour into the pan with the zucchini. Top with the shredded Havarti (you may use colby Jack cheese, or your favorite). Cover and cook on low heat for about 3 or 4 minutes, until it is set and not runny.
