Waffle-Iron Zucchini Omelet
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 flavor to a decidedly savory 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.
3 large egg(s)
1 Tbsp, thinly sliced
Grated Parmesan cheese
1 oz, about 1/4 cup
Plain fat free Greek yogurt
- 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.
- 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.
- 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.
- Serving size: 1 waffle and 2 Tbsp yogurt