Zucchini and Parmesan Baked Omelet

July 24, 2017

Enjoy all of the delicious, fresh zucchini from your garden in a simple and healthy Zucchini and Parmesan Baked Omelet! This easy egg casserole is a quick prep-ahead breakfast, brunch, or dinner for the warm summer months!

2 teaspoons olive oil

2 small zucchini, finely diced (about 2 cups)

¼ cup finely diced onion

8 eggs

1 cup milk

½ teaspoon seasoned salt (such as Lawry’s)

½ cup grated Parmesan cheese

Optional garnish: chopped fresh parsley, thyme, and/or chives

Heat oil in a large skillet over medium-high heat. Add zucchini and onion and cook, stirring regularly, until tender (about 5-7 minutes). Meanwhile, whisk together eggs, milk, and seasoned salt in a large...
See the full directions on my site

Nutritions

Calories
225

Sodium
881mg
36% DV

Fat
12g
18% DV

Protein
19g
39% DV

Carbs
11g
3% DV

Fiber
3g
12% DV