Try this Zucchini Oven Omelet recipe, or contribute your own.
Suggest a better descriptionIn 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 for 5-7 minutes or until eggs are set and cheese is melted. Recipe by: Taste of Home Spring 97 Posted to MC-Recipe Digest V1 #535 by Daphne
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Serving Size: 1 Serving (69g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 268 | ||
Calories from Fat: 244 (91%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.1g | 36 % | |
Saturated Fat 9.3g | 46 % | |
Monounsaturated Fat 12.5g | ||
Polyunsanturated Fat 4.4g | ||
Cholesterol 41.2mg | 13 % | |
Sodium 123.1mg | 4 % | |
Potassium 73.8mg | 2 % | |
Total Carbohydrate 2.1g | 1 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 1.8g | ||
Protein 5g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 268
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