| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
March 1995 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Butter; (1/4 stick) |
| 1 |
lg |
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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