Wednesday, August 1, 2012

Italian Zucchini Crustless Baked Omelet Recipe

A light low calorie crustless baked omelet that tastes great in a wrap, on Italian bread,
or just by itself,  either way  it bursts with great fresh flavors!

1  cup grape tomatoes cut in halves
1 cup mushroom slices
1 medium size zucchini cleaned and chopped fine
1 large red pepper minced fine
2 cloves minced fresh garlic
salt, pepper to taste
1/4 teaspoon cayenne pepper
4 eggs beaten
cooking oil spray
1 pie plate
1 cup mozzarella cheese
1/3 cup grating cheese

Optional for meat lovers and none dieters: Add 1 cup of sliced cooked Italian Sausage drained or uncooked pepperoni slices

Directions:
Beat the eggs and set aside.
In a small fry pan saute the peppers, mushrooms and zucchini with the garlic to remove some of the water it will give off. Saute for around 7 minutes. Drain any water it makes.
Spray the pie plate with cooking spray. Place the vegetable mixture in the pie plate. Pour eggs over the top.

Sprinkle with grating cheese and mozzarella. Bake at 400 degrees until the top is slightly browned.
You can eat this like it is or make a sandwich in Italian bread.

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