I forgot to take something out for dinner tonight. I couldn’t face another salad, and didn’t want to stop at the store on the way home. There is always something you can pull together if you have eggs and veggies.
I had zucchini and tomato. I could have made the usual omelet or scramble, but I wanted to try something different. I decided to make a baked omelet. Layering the veggies and topping them with cheese and egg, I baked them in the oven until they were just set.
Topped with parsley and sour cream, I really think this turned out to be a pretty supper. You could easily replace sliced mushrooms for the zucchini if you aren’t a fan of zucchini. Spinach would work great too. If you use zucchini, add a small pinch of nutmeg. Yum!
3 large eggs
¼ cup swiss cheese low fat, shredded (1 cup)
1 medium plum tomato, seeded and sliced
¼ cup onion, chopped
1 tsp olive oil
¼ tsp thyme
½ tsp garlic, chopped
2 tbsp light sour cream
½ tablespoon parsley, chopped
½ cup zucchini, sliced
Heat oven to 350.
- Heat non-stick pan over medium heat and spray with cooking spray and add olive oil. Saute onion for one minute. Add zucchini and garlic and saute until tender approximately 5 minutes.
- Whip eggs with thyme, and a pinch of salt and pepper.
- In small baking dish layer sliced tomato, zucchini and onion mixture, and swiss cheese. Pour egg over top.
- Bake 30 minutes until middle is just set. Do not over-cook, or egg will become rubbery.
Amount Per Serving
Total Fat: 10.61g
Total Carbs: 6.56g
Dietary Fiber: 1.24g
Weight Watchers Points 5