Waffle-Iron Zucchini Omelette
3
Points®
Temps total: 9 min • Préparation: 5 min • Cuisson: 4 min • Portions: 2 • Difficulté: Facile
Making omelets in a waffle iron is a game-changer. The handy appliance cooks them lightning-fast, giving them a slightly crispy crust and fluffy interior. These omelets are filled with shredded zucchini, which you’ll need to wring out first to rid it of excess moisture. The mild squash allows you to sneak in some veggies and ensures the omelets stay moist. Parmesan cheese and scallions take the flavour to a decidedly savoury place; you can substitute Pecorino Romano, if you’d like. For extra richness and even more protein, top each serving with a dollop of plain Greek yogurt.
Ingrédients
Zucchini
4 oz
Egg
3 large
Scallions
1 tbsp(s), thinly sliced
Table salt
⅛ tsp(s)
Black pepper
⅛ tsp(s)
Grated Parmesan cheese
1 oz, about 1/4 cup
Cooking spray
5 spray(s)
Plain fat free Greek yogurt
4 tbsp(s)
Instructions
1
Shred zucchini on the large holes of a box grater onto a double layer of paper towels. Gather edges of paper towels around zucchini and squeeze firmly to extract as much liquid as possible.
2
Preheat a nonstick waffle iron. Place eggs in a medium bowl; add scallions, salt, and black pepper. Beat with a fork until well blended. Stir in zucchini and cheese.
3
Spray waffle iron with cooking spray. Evenly pour half of egg mixture into waffle iron, close lid, and cook until browned and cooked through, about 2 minutes. Place omelet on a plate. Repeat process with remaining egg mixture. Top omelets with yogurt.
4
Serving size: 1 waffle and 2 Tbsp yogurt
Les autres ont aussi aimé
Rejoignez le programme de perte de poids #1 recommandé par les médecins*
*Basé sur une enquête de 2023 de Cerner Enviza auprès de 500 médecins qui recommandent des programmes de perte de poids aux patients.