Nonnie's Zucchini Omelette
Prep:
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Cook:
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Ingredients
3 eggs
2–3 ounces cheddar cheese, grated
1 medium onion, finely chopped
1 medium zucchini, finely chopped
1 TBSP butter
1 TBSP oil
3 TBSP water
salt + pepper to taste
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3 eggs
57–85 grams cheddar cheese, grated
1 medium onion, finely chopped
1 medium zucchini, finely chopped
1 TBSP (15 ml) butter
1 TBSP (15 ml) oil
3 TBSP (45 ml) water
salt + pepper to taste
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Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P3
Dietary Requirements
Grain-Free
Gluten-Free
Lactose-Free
Vegetarian
Nut Free
Soy Free
Instructions
- On the stove top, melt oil and butter in a medium-sized deep oven-proof pan.
- Add in onions, zucchini, salt and pepper.
- Cover and let veggies cook so they are softened — about 10 minutes.
- Beat eggs with water. Add grated cheese, salt and pepper.
- Add egg mixture into pan. After edges are slightly brown, remove pan from stovetop.
- Place in oven and allow to bake until dish is lightly browned on top (or a knife plunged into center comes out clean). Enjoy!
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Nutritional Info
Storage
Notes
This recipe was originally published in
Adventures in the Family Kitchen: Original Recipes Based on the Specific Carbohydrate DietUsed with permission from
SCD Recipe
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