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Herbed-cheese And Zucchini Omelet

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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.

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