| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | March 1995 | 1 | Servings | |
INGREDIENTS
| 2 | T | Butter, 1/4 stick |
| 1 | Zucchini, trimmed cut into | |
| matchstick-size | ||
| pieces | ||
| 4 | Eggs, separated | |
| 1/4 | c | Creamy garlic and herb |
| cheese such as Rondele | ||
| 3/4 | c | Shredded sharp cheddar |
| cheese |
INSTRUCTIONS
Melt butter in heavy large nonstick skillet over medium-high heat. Add zucchini and saute until tender, about 3 minutes. Using slotted spoon, transfer zucchini to plate. Remove skillet from heat. Beat yolks and creamy herb cheese in small bowl to blend. Using clean dry beater, beat egg whites in medium bowl until soft peaks form. Fold yolk mixture into whites. Place same skillet over medium-high heat. When butter sizzles, pour egg mixture into skillet. Sprinkle zucchini evenly over. Cook until omelet begins to set, about 3 minutes. Sprinkle cheddar cheese over. Using large spatula, fold omelet over, forming semicircle. Cover skillet; cook until omelet puffs and is cooked through, about 3 minutes. Slide omelet onto large plate. Serves 2. Bon Appetit March 1995 Converted by MC_Buster. Per serving: 835 Calories (kcal); 69g Total Fat; (74% calories from fat); 46g Protein; 9g Carbohydrate; 899mg Cholesterol; 990mg Sodium Food Exchanges: 0 Grain(Starch); 6 Lean Meat; 1 Vegetable; 0 Fruit; 10 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
A Message from our Provider:
“The biblical concept of love says no to acts of selfishness within marital and other human relationships. #R. C. Sproul”