Herb & Zucchini Omelette

4
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In


"From our daily newspaper The West Australian."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (158.9 g)
  • Calories 200.5
  • Total Fat - 9 g
  • Saturated Fat - 2.4 g
  • Cholesterol - 214 mg
  • Sodium - 306.9 mg
  • Total Carbohydrate - 19.1 g
  • Dietary Fiber - 1.6 g
  • Sugars - 4.5 g
  • Protein - 10.6 g
  • Calcium - 122 mg
  • Iron - 2.3 mg
  • Vitamin C - 12.9 mg
  • Thiamin - 0.2 mg

Step 1

Place egg whites, eggs, tarragon, chives and lemon thyme in a bowl and whisk until combined and season to taste.

Step 2

Heat a non-stick frying pan over medium-high heat and spray lightly with oil, making sure to spray the sides of the pan too.

Step 3

Cooking in batches, pour one quarter of the egg and herb micture into the pan and tilt, swirling the mixture to cover the base evenly and cook, untouched, for 3 to 4 minutes or until set around the edges and underneat, but still moist on top.

Step 4

Top with 1/4 of the zucchini and using a large soft spatula, carefully fold half of the omelette over to slightly cover the zucchini and cook, untouched for 1 minutes and then slide out of the pan onto a serving place, covering loosely with foil to keep warm.

Step 5

Repeat with the remaining egg and herb mixture and zucchini to produce four omelettes.

Step 6

Serve omelette hot with one piece of rye sourdough each.

Tips & Variations


  • Extra-light olive oil cooking spray

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