Zucchini Oven Omelet Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Chopped zucchini,
1/4 cup: Chopped green bell pepper,
1/4 cup: Cooking oil,
6: Eggs, lightly beaten
2 tbsp: Grated parmesan cheese,
1 tbsp: Light cream,
1 tbsp: Butter or margarine, melted
1/2 tsp: Salt,
1/8 tsp: Pepper,
1/2 cup: Shredded cheddar cheese,
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 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 on Mar 22, 1997
Source from luhu.jp
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
Source from luhu.jp