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Zucchini Omelet Stuffed with Garlic Croutons
Source: Chef Michel Nischan

Satisfying breakfast omelet stuffed with zucchini and homemade garlic croutons.

Prep Time: 10 minutes
Cook Time: 4 minutes
Difficulty: Intermediate

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
1 1/2 Fat , 1 Vegetables , 1 1/2 Meat , 1 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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0 1/2 tsp  olive oil
1 each  medium garlic cloves
1 piece  Bread, white, reduced calorie, slice
1 each  Eggs, large, raw
0 1/2 cup  chopped zucchini
1 tsp  grated Parmesan cheese
1 pinch  salt
1 pinch  white pepper
2 tsp  cold water
  1. Heat oil in a small nonstick pan over medium heat and add garlic. Saute, stirring constantly, until softened.
  2. Add in the cubed bread and cook, stirring constantly, until golden, then set aside.
  3. In a small bowl, mix together the egg, zucchini, cheese, salt, pepper, and water.
  4. 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.
  5. Place croutons over half of the omelet, then using the spatula flip half of the omelet over the other half enclosing the croutons.
  6. Cook until heated, about 30 seconds.

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