Herbed Cheese And Zucchini Omelet Recipes

PARMESAN ZUCCHINI OMELET

Parmesan Zucchini Omelet image

This meatless entree from Marion Lowery of Medford, Oregon will become a favorite for Sunday brunch or a late dinner.

Provided by Taste of Home

Categories Breakfast Brunch

Time 15m

Yield 2 servings.

Number Of Ingredients 10

Ingredients

1/2 cup sliced zucchini
2 slices onion, separated into rings
2 tablespoons butter
3 eggs
3 tablespoons water
1/8 teaspoon dried thyme
1/8 teaspoon salt
Dash pepper
1/4 cup chopped seeded tomato
3 tablespoons shredded Parmesan cheese

Steps:

In a 10-in. broiler-proof skillet, saute zucchini and onion in butter until crisp-tender. In a small bowl, lightly beat the eggs, water, thyme, salt and pepper; pour over vegetables. Cook over medium heat; as eggs set, lift edges, letting uncooked portion flow underneath. , When eggs are completely set, top with tomato and cheese. Broil 4-6 in. from the heat for 1-2 minutes or until the cheese is melted and top is lightly browned. Cut in half to serve.

Nutrition Facts : Calories 258 calories, Fat 21g fat (11g saturated fat), Cholesterol 355mg cholesterol, Sodium 488mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 13g protein.

HERBED ZUCCHINI CHEESE BREAD

Herbed Zucchini Cheese Bread image

"This savory recipe makes a distinctive change from sweet zucchini bread and uses harvest from your herb garden, too. Spread slices with softened goat cheese for an appetizer or serve as an accompaniment to a main-dish soup or salad." -Hobbyfarmers.com

Provided by l0ve2c00k

Categories Breads

Time 1h45m

Yield 1 loaf

Number Of Ingredients 13

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/8 teaspoon cayenne pepper
2 tablespoons of your favorite fresh herbs (such as dill and parsley or rosemary, basil, and oregano, chopped)
2 tablespoons green onions or 2 tablespoons shallots, finely chopped
1 cup sharp cheddar cheese, grated
2 eggs
1/4 cup olive oil
1/2 cup milk
1 cup zucchini, shredded

Steps:

Combine dry ingredients, herbs, green onions or shallots and cheese; stir to mix well.
In a separate bowl, beat eggs lightly; add oil and milk, and mix well.
Stir in zucchini.
Add liquid ingredients with zucchini to flour mixture and stir just until all ingredients are moistened; do not overmix.
Pour into a greased and floured 8- by 4-inch loaf pan, and smooth top of batter.
Bake at 350 degrees F for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.
Let loaf stand for 15 minutes, then turn out onto a wire rack and cool completely.

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