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Zucchini Tapas Omelette



  • 1 medium zucchini, thinly sliced
  • 1 medium yellow onion, chopped
  • 8 eggs
  • 3 ounces asadero cheese, grated (3/4 cup), divided
  • 1 small garlic clove, pressed
  • 1/2 teaspoon dried oregano leaves
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon salt
  • 2 plum tomatoes, seeded and finely chopped
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  1. Slice zucchini using Ultimate Slice & Grate fitted with adjustable thin slicing blade.
  2. Chop onion using Food Chopper. Set vegetables aside.
  3. Whisk eggs using Stainless Steel Whisk in Classic Batter Bowl. Grate 1/2 cup cheese into batter bowl using Deluxe Cheese Grater. Add garlic pressed with Garlic Press; mix well. Set egg mixture aside.
  4. Lightly spray Family Skillet with olive oil using Kitchen Spritzer. Arrange zucchini slices in skillet. Sprinkle onion, oregano, red pepper flakes and salt over zucchini. Cook over medium heat 2-3 minutes.
  5. Carefully pour egg mixture over vegetables. Cover skillet with Clear View Glass Lid; reduce heat to medium-low. Cook 10-12 minutes or until eggs have set. Remove skillet from heat.
  6. Loosen edges of Omelette with Skinny Scraper. Carefully invert omelette onto Large Round Platter.
  7. Core tomatoes using The Corer to remove seeds. Finely chop tomatoes using Chef's Knife. Sprinkle tomatoes over top.
  8. Grate remaining cheese over top.
  9. Serve using Slice 'N Serve.

Yield: 8 servings

Nutrients per serving: Calories 90, Total Fat 6 g, Saturated Fat 3 g, Cholesterol 130 mg, Carbohydrates 2 g, Protein 7 g, Sodium 170 mg, Fiber 0 g

Cook's Tip: This recipe makes a great light supper or lunch when served with a fresh green salad, and can be served either warm or cold.

Recipe credit: Pampered Chef


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