Zucchini Tapas Omelette
1 medium zucchini, thinly sliced
1 medium yellow onion, chopped
3 ounces asadero cheese, grated (¾ 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
Slice zucchini using Ultimate Slice & Grate fitted with adjustable thin slicing
blade. Chop onion using Food Chopper. Set vegetables aside. Whisk eggs using
Stainless Steel Whisk in Classic Batter Bowl. Grate ½ cup cheese into batter
bowl using Deluxe Cheese Grater. Add garlic pressed with Garlic Press; mix well.
Set egg mixture aside.
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.
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.
Loosen edges of Omelette with Skinny Scraper. Carefully invert omelette onto
Large Round Platter. Core tomatoes using The Corer(TM) to remove seeds. Finely
chop tomatoes using Chef's Knife. Sprinkle tomatoes over top. Grate remaining
cheese over top. Serve using Slice 'N Serve(R).
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.
Source: Pampered Chef