Serves: 3
Total Calories: 169

6 eggs
1/4 cup water
3 tablespoons chopped parsley
2 tablespoons soft bread crumbs
1 teaspoon salt
1 clove garlic, finely chopped
1 tablespoon vegetable oil or olive
1 cup 1/4-inch zucchini slices (about 1 medium)
flour
1 tablespoon grated Parmesan cheese

Beat eggs, water, parsley, bread crumbs, salt and garlic. Heat oil in 8-inch nonstick ovenproof skillet over medium heat until hot. Coat zucchini lightly with flour cook until golden, about 2 minutes on each side. Pour egg mixture over zucchini. Cook without stirring until eggs are thickened throughout but still moist, 3 to 5 minutes. Gently lift edge with fork so that uncooked portion can flow to bottom. Sprinkle with cheese. Set oven control to broil. Broil omelet with top 5 inches from heat until golden brown, 3 to 4 minutes. Loosen edge with spatula slip cheese side up onto serving plate.

1 Serving: Calories 225 (Calories from Fat 135) Fat 15g (Saturated 4g) Cholesterol 425mg Sodium 970mg Carbohydrate 8g (Dietary Fiber 1g) Protein 15g.

From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 3
Total Calories: 169
Calories from Fat: 103

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