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10/2/14

Asparagus and Zucchini Omelet

Grilled green onion, zucchini, and asparagus omelet.
I eat a lot of eggs when dieting.  I love vegetables in omelets.  My usual shitake mushrooms and green onions but I tried this as like it just as well!

Toss the vegetables in olive oil and season.
Actually I fixed this from left over grilled green onions, zucchini, and asparagus while at Chris' house over the weekend.  It was delicious.

Ingredients for Asparagus and Zucchini Omelet:

3 eggs
2 T. olive oil
salt
pepper
zucchini, 1 small washed and quartered long ways
4-6 Oz. fresh asparagus stems broken and washed
3-4 green onions, washed and roots removed
Cooking spray
1 T. butter

Toss vegetables with oil, salt, and pepper to taste.  Grill vegetables in hot grill pan or skillet.  Remove from pan and cut into chunks and set aside.  Beat eggs well.  Heat a non stick pan coated with cooking spray over medium low heat.

Lovely chunky omelet!
Add the vegetables to the pan pushing them to the center.  Pour the eggs in a circle around the vegetables first before emptying into the center of the pan.  Move the eggs around until just before they are set.  Add the butter and continue to finish eggs to desired firmness. is reached  Yield one large serving or two if you are adding toast and other breakfast items.

2 comments:

GretchenJoanna said...

I also eat a lot of eggs - almost every day I have eggs with vegetables for breakfast or lunch. I don't usually do as nice a job as you in creating my meal -- eggs with frozen spinach or with leftover vegetables...in winter I add some broth and make it soup. Thank you for the inspiration!

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