Friday, February 13, 2009
What's for dinner? Zucchini Omelette with Rosemary!
This is an AWESOME and quick meal that won't hurt your waistline! I like to serve this omelette over two pieces of toast. Along with a small side salad and a piece of fruit, I've got a well balanced delicious meal!
What you need:
1/2 cup liquid egg whites
1 small Zucchini
1 tsp fresh rosemary
1 tbsp grated parmesan cheese
1) Skin and thinly slice zucchini. Chop rosemary. Set aside.
2) Spray pan with cooking spray and place over low heat. Let heat for about a minute, then pour in egg whites. Immediately lay cut zucchini flat on half of the pan. Sprinkle entire omelette with rosemary. Cover pan. (Omelette secret - to avoid having to flip an omelette over to cook the top, simply cover the pan with the top from a saucepan while cooking over low heat. The top will cook with the bottom)
3) Once top is cooked and the bottom is starting to slightly brown, cover with parmesan cheese.
4) Fold the half without the zucchini over the other half. You can serve the omelette that way, or cut it in half and serve over toast!