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Ingredientes
- 6 x Large eggs
- 1/4 c. water
- 3 Tbsp. minced parsley
- 2 Tbsp. soft bread crumbs
- 1 tsp salt
- 1 x clove garlic, finely minced
- 1 Tbsp. olive or possibly vegetable oil
- 1 c. 1/4 inch zucchini slices (about 1 medium)
- Â Â Flour
- 1 Tbsp. grated Parmesan cheese
Direcciones
- Beat Large eggs, water, parsley, bread crumbs, salt and garlic.
- Heat oil in 8 inch nonstick oven-proof skillet over medium heat till warm.
- Coat zucchini lightly with flour; cook till golden brown, about 2 min on each side. Pour egg mix over zucchini. Cook without stirring till Large eggs are thickened throughout but still moist, 3 to 5 min. Gently lift edge with fork so which uncooked portion can flow to bottom. Sprinkle with cheese.
- Set oven control to broil. Broil omelet with top 5 inches from heat till golden, 3 to 4 min. Loosen edge with spatula; slip cheese side up onto serving plate.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 406g | |
| Calories 625 | |
| Calories from Fat 406 | 65% |
| Total Fat 45.14g | 56% |
| Saturated Fat 12.07g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 1255mg | 418% |
| Sodium 2924mg | 122% |
| Potassium 500mg | 14% |
| Total Carbs 13.75g | 4% |
| Dietary Fiber 1.0g | 3% |
| Sugars 3.28g | 2% |
| Protein 41.41g | 66% |
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
