Potato and Zucchini Omelets
- Number of Servings: 2
Ingredients
1/2 lb potato, diced (1.25 c.)1/2 lb zucchini, diced (1.5 c)2/3 c chopped onion (1 small)1 T butter2 T olive oil1/4 tsp dill weed1/4 tsp dried basil crushed1/2 tsp crushed dried red peppersaldpepper5-6 eggs
Peel or scrub potato and cut in 1/2-inch dice. Wash, trim, and finely dice zucchini. Drop potato into boiling salted water and cook for 5 min. Drain and set aside. Cook diced zucchini in boiling water 3-4 minutes, drain, set aside.
Heat butter and olive oil in medium sized skillet and saute onions until they start to color. Add partially cooked potato, zucchini, dill, basil, red pepper (I use less cause I am a wimp), and salt. Cook over medium heat, stirring often, until potatoes are tender. Grind in black pepper and salt as needed.
Make 2 or 3 omelets with eggs. (I used 4 and made one medium omelet). when almost set, spoon filing onto omelet, fold over and serve with sour cream (or tomato sauce).
Number of Servings: 2
Recipe submitted by SparkPeople user PATTYINATHENS.
Heat butter and olive oil in medium sized skillet and saute onions until they start to color. Add partially cooked potato, zucchini, dill, basil, red pepper (I use less cause I am a wimp), and salt. Cook over medium heat, stirring often, until potatoes are tender. Grind in black pepper and salt as needed.
Make 2 or 3 omelets with eggs. (I used 4 and made one medium omelet). when almost set, spoon filing onto omelet, fold over and serve with sour cream (or tomato sauce).
Number of Servings: 2
Recipe submitted by SparkPeople user PATTYINATHENS.
Nutritional Info Amount Per Serving
- Calories: 433.1
- Total Fat: 29.5 g
- Cholesterol: 440.3 mg
- Sodium: 178.2 mg
- Total Carbs: 27.5 g
- Dietary Fiber: 4.9 g
- Protein: 15.9 g
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