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Ingredients
| zucchini squash (chopped): 2 cups |
| green bell pepper (chopped): 1/4 cup |
| vegetable oil: 1/4 cup |
| eggs: 6 (lightly beaten) |
| parmesan cheese (grated): 2 Tbl |
| light whipping cream (fluid): 1 Tbl |
| salted butter: 1 Tbl (or margarine//melted) |
| salt: 1/2 tsp |
| black pepper: 1/8 tsp |
| cheddar cheese (shredded): 1/2 cup |
Zucchini Oven Omelet
Credit: AllRecipes
User rating:
"Having been married for 50 years, I've had a lot of experience cooking meals for family and friends. They enjoy whatever I make, but this variation of a standard omelet is everyone's favorite."
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Prep Time
20 min -
Cook Time
5 min -
Servings
4 serving(s)
Tags
Directions
- In a 10-in. ovenproof skillet, saute zucchini and green pepper in oil until tender, about 3 minutes. Combine eggs, Parmesan cheese, cream, butter, salt and pepper; pour over the vegetable mixture. Cook and stir gently for 3 minutes or until eggs are set on bottom. Top with cheese. Bake at 350 degrees F for 5-7 minutes or until eggs are set and cheese is melted.