Mother Rimmy’s Baked Zucchini and Tomato Omelet

Mother Rimmy's Zucchini and Tomato Baked Omelet

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.

100_0238I 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.

100_0241Topped 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 100_0243too. If you use zucchini, add a small pinch of nutmeg. Yum!

Serves 2

100_02453 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.

  1. 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.
  2. Whip eggs with thyme, and a pinch of salt and pepper.
  3. In small baking dish layer sliced tomato, zucchini and onion mixture, and swiss cheese. Pour egg over top.
  4. Bake 30 minutes until middle is just set. Do not over-cook, or egg will become rubbery.


Servings: 2
Amount Per Serving
Calories: 189
Total Fat: 10.61g
Cholesterol: 326mg
Sodium: 157mg
Total Carbs: 6.56g
Dietary Fiber: 1.24g
Sugars: 3.05g
Protein: 14.87g

Weight Watchers Points 5


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