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Recipe of the Week 4/3: Zucchini Omelet

Zucchini Omelet

Yields 1 Serving:


1 teaspoon olive oil
1/4 cup red onion, chopped
1 cup zucchini, diced into matchsticks
1 large egg
3/4 cup egg whites
2 tablespoons Parmesan cheese, grated or shredded
1/4 teaspoon kosher salt
fresh black pepper, to taste


  1. Over medium-low heat, heat oil in a medium nonstick skillet. 
  1. Stir in onion and cook until golden, about 2 to 3 minutes. 
  1. Add zucchini and season with 1/8 teaspoon salt and black pepper, to taste and cook 3 to 4 more minutes stirring occasionally, until tender. 
  1. In a medium bowl, whisk egg, egg whites, Parmesan, 1/4 teaspoon salt and black pepper.
  2. Add eggs to the skillet making sure eggs cover all the vegetables. Cover and cook until the eggs set, about 5 minutes.
  1. Flip it over onto your plate and serve with hot sauce, or sriracha if desired. 

Meal Plan Check Boxes: 

4 Proteins 

1 Fat 

2 Vegetables 

Nutritional Facts: 1 omelet, Calories: 283 kcal, Carbohydrates: 10.5 g, Protein: 31 g, Fat: 13 g, Saturated Fat: 4 g, Cholesterol: 194.5 mg, Sodium: 844.5 mg, Fiber: 2 g, Sugar: 6 g 

Adapted From: 

Found by: Brianna Lawless, MS, RDN

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