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RECIPES/Breakfast
This omelet is an easy supper on a busy night.
Omelet with Zucchini & Mushrooms
INGREDIENTS
4 teaspoons unsalted butter, divided
¼ cup julienne (1/4-inch cut) zucchini
3 1-inch mushrooms, sliced
2 green onions, trimmed and cut into ¼-inch pieces
1/8 teaspoon basil or Italian herb blend
2 large eggs
1/8 teaspoon kosher salt
pinch freshly ground pepper
2 tablespoons lowfat shredded cheddar or Swiss cheese
Instructions
Place 3 teaspoons of the butter in a 9-inch glass pie plate and place in the Cuisinart Compact Microwave. Microwave on High (PL-10) for about 10 to 20 seconds. Add zucchini, mushrooms, green onions, and basil to plate and toss to coat with butter. Microwave on High (PL-10) for 5 minutes, stirring the vegetables halfway through cooking time. Remove and reserve.
Soften the remaining teaspoon of butter in a 5 or 6-inch microwave safe soup plate. Spread butter in bowl of dish. Beat eggs with a whisk until frothy. Add salt and pepper. Pour into prepared plate. Microwave on High (PL-10) for 45 seconds. Use a heatproof rubber spatula to move the partially set edges of the eggs to the center and turn over. Microwave on High (PL-10) for 35 to 45 seconds – omelet will rise and puff, until just set and top is creamy. Top with cooked vegetables and shredded cheese. Microwave on Medium-High (PL-7) for 20 seconds to reheat vegetables and partially melt cheese. Loosen omelet with the spatula and fold over as turning onto serving plate. Serve hot.
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RECIPE FACTS

Servings: Makes one omelet

Nutritional information per serving

Calories 349 (72% from fat) ▪ carb. 7g ▪ pro. 18g ▪ fat 28g ▪ sat. fat 13g ▪ chol. 474mg ▪ sod. 369mg ▪ calc. 168mg ▪ fiber 2g

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