The Seasoned Mom · by The Seasoned Mom★ 5.0 (1)
Zucchini and Parmesan Baked Omelet
NUTRITION · PER SERVING51M COOK
CAL 15%·PRO 42%
CARBS 11G15% OF CAL
2G FIBER2G OTHER8G TOTAL SUGAR
FAT 19G56% OF CAL
7G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A baked omelet with zucchini, onion, and parmesan cheese. Light, fresh, and versatile for summer meals at breakfast, brunch, or dinner.
mainamericanegg disheggs🥧 baking dish🍳 skilletgluten freevegetarian
View the full recipe on The Seasoned Mom →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 teaspoons olive oil
- 2 small zucchini (finely diced (about 2 cups))
- ¼ cup finely diced onion
- 8 eggs
- 1 cup milk
- ½ teaspoon seasoned salt (such as Lawry’s)
- ½ cup grated Parmesan cheese
- Optional garnish: chopped fresh parsley (thyme, and/or chives)
At a glance
PER SERVING · TIME 51M
CAL 15%·PRO 42%
CARBS 11G15% OF CAL
2G FIBER2G OTHER8G TOTAL SUGAR
FAT 19G56% OF CAL
7G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 41m
- Sodium
- 617mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 602mg
- Calcium
- 295mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 617MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.