Monday, November 9, 2009

Rosemary Zucchini Omelet

From eDiets (note: this recipe = 1 serving)

4 ounces of liquid egg whites
1/2 tsp. of fresh rosemary
1/2 fresh medium zucchini
1 Tbsp. of low fat or nonfat parmesan cheese
1 svg. of cooking spray

Rinse and slice zucchini into thin rounds. Chop rosemary very fine. Heat a nonstick skillet sprayed with cooking spray on medium. When pan is hot, pour in egg whites and swirl pan to cover the entire surface. Layer zucchini over one half of the skillet. Sprinkle with rosemary and Parmesan cheese and cover. Cook for 3-4 minutes until set, and then using a spatula, gently fold one side over the other. Cook for 1 minute more and serve.

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