You may also like
Categories:
zucchini cooking spray sweet onion mushrooms kosher salt freshly ground black pepper tomato Parmesan egg whites fresh Italian parsley
Viewed: 52 - Published at: 8 years agoIngredients
- 1/3 cup shredded zucchini
- Cooking spray
- 2 tablespoons finely chopped sweet onion
- 3 mushrooms, sliced
- Kosher salt
- Freshly ground black pepper
- 1/4 cup diced tomato
- 1 tablespoon grated Parmesan
- 3 egg whites, lightly beaten
- 1 teaspoon chopped fresh Italian parsley leaves, optional
Method
- Put the zucchini onto a double layer of paper towels.
- Cover with another double layer of paper towels and press out the excess moisture.
- Coat a small nonstick skillet with cooking spray and place over medium-high heat.
- Add the drained zucchini, onion, and mushrooms to the pan, season with salt and pepper, and cook until browned and soft, about 5 to 7 minutes.
- Add the tomatoes and Parmesan and place the mixture into a small bowl.
- Wipe the nonstick pan clean, coat again with cooking spray, and place over medium-high heat.
- When the pan is good and hot, add the 3 egg whites and turn the skillet to evenly coat the bottom.
- When just about set, add the vegetable mixture to one side of the omelet.
- Gently fold the other side over the vegetables to form a half moon.
- Carefully slide the omelet onto a heated plate.
- Serve immediately with a sprinkling of fresh black pepper and the parsley, if using.
