Zucchini oven omelet

Yield: 4 Servings

Measure Ingredient
2 cups Chopped zucchini
¼ cup Chopped green bell pepper
¼ cup Cooking oil
6 Eggs, lightly beaten
2 tablespoons Grated parmesan cheese
1 tablespoon Light cream
1 tablespoon Butter or margarine, melted
½ teaspoon Salt
⅛ teaspoon Pepper
½ cup Shredded cheddar cheese

In a 10-in. ovenproof skillet, saute zucchini and green pepper in oil until tender, about 3 minutes. Combine eggs, Parmesan cheese, cream, butter, salt and pepper; pour over the vegetable mixture. Cook and stir gently for 3 minutes or until eggs are set on bottom. Top with cheese. Bake at 350 for 5-7 minutes or until eggs are set and cheese is melted.

Recipe by: Taste of Home Spring 97 Posted to MC-Recipe Digest V1 #535 by Daphne <djoyce@...> on Mar 22, 1997

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