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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Zucchini Omelet Stuffed with Garlic Croutons

Source: Chef Michel Nischan

Satisfying breakfast omelet stuffed with zucchini and homemade garlic croutons.

Nutrition Facts

Makes 1 servings
Amount Per Serving

Calories	172.7

Total Carbs	14.3 g

Dietary Fiber	2.9 g

Sugars	2.2 g

Total Fat	8.7 g

Saturated Fat	2.5 g

Unsaturated Fat	0.4 g

Potassium	98.7 mg

Protein	9.8 g

Sodium	324.0 mg

Dietary Exchanges 8.7 Fat, 0.6 Vegetables, 1.0 Meat, 0.6 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

0.5
0 1/2 tsp olive oil 1.0
1 each medium garlic cloves 1.0
1 piece Bread, white, reduced calorie, slice 1.0
1 each Eggs, large, raw 0.5
0 1/2 cup chopped zucchini 1.0
1 tsp grated Parmesan cheese 1.0
1 pinch salt 1.0
1 pinch white pepper 2.0
2 tsp cold water

Directions

Heat oil in a small nonstick pan over medium heat and add garlic. Saute, stirring constantly, until softened.
Add in the cubed bread and cook, stirring constantly, until golden, then set aside.
In a small bowl, mix together the egg, zucchini, cheese, salt, pepper, and water.
Pour into another nonstick pan then place over medium heat. Cook until the bottom of the omelet sets, lifting the edges occasionally to let the uncooked egg flow underneath. Flip the omelet over with a spatula and cook until firm, about 1 more minute.
Place croutons over half of the omelet, then using the spatula flip half of the omelet over the other half enclosing the croutons.
Cook until heated, about 30 seconds.