Omelet with Zucchini & MushroomsCuisinart Original Recipe
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
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.
ServingsMakes one omelet
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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