Egg White Omelet Italiano
Serves: 4
Eda Schinner
1 January 1970
Based on User reviews:
42
Spice
48
Sweetness
44
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
Zucchini (shredded)2 tbsps
Sweet Onion (finely chopped)1 cup
Tomato (diced)1 tbsp
Grated ParmesanDirections:
1
Put the zucchini onto a double layer of paper towels
2
Cover with another double layer of paper towels and press out the excess moisture
3
Coat a small nonstick skillet with cooking spray and place over medium-high heat
4
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
5
Add the tomatoes and Parmesan and place the mixture into a small bowl
6
Wipe the nonstick pan clean, coat again with cooking spray, and place over medium-high heat
7
When the pan is good and hot, add the 3 egg whites and turn the skillet to evenly coat the bottom
8
When just about set, add the vegetable mixture to one side of the omelet
9
Gently fold the other side over the vegetables to form a half moon
10
Carefully slide the omelet onto a heated plate
11
Serve immediately with a sprinkling of fresh black pepper and the parsley, if using