Slice the zucchini and blanch for 5 minutes in boiling water, drain. Mix bread crumbs, milk and lemon peel together, blend with zucchini. Whip eggs, add water and spices and whip again. Pour into hot omlet pan greased with butter/oil. When eggs begin to set, top with zucchini mixture. Sprinkle with cheese, place under a hot broiler until slightly browned. THE ANDERSONS FOOD GARDEN
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|Serving Size: 1 Serving (413g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 376 (56%)|
|Amt Per Serving||% DV|
|Total Fat 41.7g||56 %|
|Saturated Fat 13.1g||65 %|
|Monounsaturated Fat 16.2g|
|Polyunsanturated Fat 5.9g|
|Cholesterol 1590.8mg||489 %|
|Sodium 1098.1mg||38 %|
|Potassium 572.4mg||15 %|
|Total Carbohydrate 21.2g||6 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 19.9g|
|Protein 52.8g||75 %|
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Calories per serving: 673
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