Potato and Zucchini Omelets
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of Potato and Zucchini Omelets calories by ingredient
Introduction
VE2 delicious and easy VE2 delicious and easyNumber 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 butter
2 T olive oil
1/4 tsp dill weed
1/4 tsp dried basil crushed
1/2 tsp crushed dried red pepper
sald
pepper
5-6 eggs
Directions
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.