Pampered Chef Recipes
Zucchini Tapas Omelette
Ingredients
- 1 medium zucchini, thinly sliced
- 1 medium yellow onion, chopped
- 8 eggs
- 3 ounces (3/4 cup) asadero cheese, grated, divided
- 1 small garlic clove, pressed
- 1/2 teaspoon dried oregano leaves
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 2 plum tomatoes, seeded and finely chopped
Instructions
- Slice zucchini using Ultimate Slice & Grate fitted with adjustable thin slicing blade.
- Chop onion using Food Chopper. Set vegetables aside.
- Whisk eggs using Stainless Steel Whisk in Classic Batter Bowl. Grate 1/2 cup cheese into batter bowl using Deluxe Cheese Grater. Add garlic pressed with Garlic Press; mix well. Set egg mixture aside.
- Lightly spray Family Skillet with olive oil using Kitchen Spritzer. Arrange zucchini slices in skillet. Sprinkle onion, oregano, red pepper flakes and salt over zucchini. Cook over medium heat 2 to 3 minutes.
- Carefully pour egg mixture over vegetables. Cover skillet with Clear View Glass Lid; reduce heat to medium-low. Cook 10 to 12 minutes or until eggs have set. Remove skillet from heat.
- Loosen edges of Omelette with Skinny Scraper. Carefully invert omelette onto Large Round Platter.
- Core tomatoes using The Corer to remove seeds. Finely chop tomatoes using Chef's Knife. Sprinkle tomatoes over top.
- Grate remaining cheese over top.
- Serve using Slice 'N Serve.
Yield: 8 servings
Notes
Cook's Tip: This recipe makes a great light supper or lunch when served with a fresh green salad, and can be served either warm or cold.
Nutrition
Per serving: Calories 90, Total Fat 6g, Saturated Fat 3g, Cholesterol 130mg, Carbohydrates 2g, Protein 7g, Sodium 170mg, Fiber 0g
Attribution
Pampered Chef