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Zucchini Oven Omelet

SUBMITTED BY: Donnabelle Martin

"Having been married for 50 years, I've had a lot of experience cooking meals for family and friends. They enjoy whatever I make, but this variation of a standard omelet is everyone's favorite."
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PREP TIME  20 Min
COOK TIME  5 Min
READY IN  25 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 2 cups chopped zucchini
  • 1/4 cup chopped green pepper
  • 1/4 cup cooking oil
  • 6 eggs, lightly beaten
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon light cream
  • 1 tablespoon butter or margarine, melted
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup shredded Cheddar cheese

DIRECTIONS

  1. In a 10-in. ovenproof skillet, saute zucchini and green pepper in oil until tender, about 3 minutes. Combine eggs, Parmesan cheese, cream, butter, salt and pepper; pour over the vegetable mixture. Cook and stir gently for 3 minutes or until eggs are set on bottom. Top with cheese. Bake at 350 degrees F for 5-7 minutes or until eggs are set and cheese is melted.
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