Directions:
- Melt 1 tablespoon butter in a small skillet.
- Add zucchini, onion, and tomato; saute 2-3 minutes or just until tender.
- Stir in salt and pepper to taste; set aside.
- Combine eggs, water, remaining salt, basil, celery salt, and remaining pepper; mix well.
- Melt 2 tablespoons butter in a 10-inch skillet until just hot enough to sizzle a drop of water; pour in egg mixture.
- As mixture starts to cook, gently lift edges of omelet, and tilt pan to allow the uncooked portion to flow underneath.
- When the mixture is set and no longer flows freely, sprinkle zucchini mixture on half of omelet and cheese on remaining half.
- Fold omelet in half, and place on a warm platter.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 397.01 Kcal (1662 kJ) | ||
| Calories from fat | 302.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.63g | 52% | |
|---|---|---|---|
| Cholesterol | 398mg | 133% | |
| Sodium | 765.9mg | 32% | |
| Potassium | 403.62mg | 9% | |
| Total Carbs | 5.12g | 2% | |
| Sugars | 1.4g | 6% | |
| Dietary Fiber | 0.94g | 4% | |
| Protein | 20.5g | 41% | |
| Vitamin C | 17.6mg | 29% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 2.4mg | 13% | |
| Calcium | 290.2mg | 29% | |
| Amount Per 100 g | |||
| Calories | 177.34 Kcal (742 kJ) | ||
| Calories from fat | 135.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.02g | 52% | |
|---|---|---|---|
| Cholesterol | 177.78mg | 133% | |
| Sodium | 342.12mg | 32% | |
| Potassium | 180.29mg | 9% | |
| Total Carbs | 2.29g | 2% | |
| Sugars | 0.63g | 6% | |
| Dietary Fiber | 0.42g | 4% | |
| Protein | 9.16g | 41% | |
| Vitamin C | 7.9mg | 29% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 1.1mg | 13% | |
| Calcium | 129.6mg | 29% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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