Forget about the traditional American cheese omelet. Try out this Italian twist using Parmesan cheese and sauteed veggies. You could enjoy this for any meal of the day and it whips up fast. Not to mention it is high in flavor and low in fat. The perfect recipe to get you in shape for bathing suit season.
| Level: | Intermediate |
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | 1 generous serving |
| Level: | Intermediate |
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | 1 generous serving |
Ingredients
- 1/3 cup shredded zucchini
- Cooking spray
- 2 tablespoons finely chopped sweet onion
- 3 mushrooms, sliced
- Kosher salt
- Freshly ground black pepper
- 1/4 cup diced tomato
- 1 tablespoon grated Parmesan
- 3 egg whites, lightly beaten
- 1 teaspoon chopped fresh Italian parsley leaves, optional
Instructions
- Put the zucchini onto a double layer of paper towels. Cover with another double layer of paper towels and press out the excess moisture. Coat a small nonstick skillet with cooking spray and place over medium-high heat. Add the drained zucchini, onion, and mushrooms to the pan, season with salt and pepper, and cook until browned and soft, about 5 to 7 minutes. Add the tomatoes and Parmesan and place the mixture into a small bowl. Wipe the nonstick pan clean, coat again with cooking spray, and place over medium-high heat. When the pan is good and hot, add the 3 egg whites and turn the skillet to evenly coat the bottom. When just about set, add the vegetable mixture to one side of the omelet. Gently fold the other side over the vegetables to form a half moon. Carefully slide the omelet onto a heated plate. Serve immediately with a sprinkling of fresh black pepper and the parsley, if using.
Nutrition Facts
| Serving Size | 1 of 1 servings |
| Calories | 143 |
| Total Fat | 6 g |
| Saturated Fat | 2 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 15 g |
| Cholesterol | 6 mg |
| Sodium | 627 mg |
| Serving Size | 1 of 1 servings |
| Calories | 143 |
| Total Fat | 6 g |
| Saturated Fat | 2 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 15 g |
| Cholesterol | 6 mg |
| Sodium | 627 mg |
Reviews
Delicious!!! I made this recipe exactly as listed, no changes…..it had a great fresh taste to it. With some fruit, it’s a perfect healthy breakfast.
I found this recipe to be lacking in taste.
If you are going to call it italian then season it with italian herbs.
If you are going to call it italian then season it with italian herbs.
This is a very tasty omelet. I was surprised since it is all egg
whites.This is a winner for sure and a great way to use up summer vegies.
whites.This is a winner for sure and a great way to use up summer vegies.
I made this omelet today for breakfast and I loved it. Full of flavor and very filling. Just in time for summer time veggies. I’m a member of Weight Watchers and figured this was a 2 point meal. I used diced tomatoes(can, drained) with basil, oregano and garlic which added to the flavor. My kids 5, 3 and 2 loved the omelet too.