Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

  • Heat oil in a large skillet over medium-high heat. Add zucchini and onion and cook, stirring regularly, until tender (about 5-7 minutes).
  • Meanwhile, whisk together eggs, milk, and seasoned salt in a large bowl. Stir in cooked zucchini, onion, and ¼ cup of Parmesan.
  • Pour egg mixture into a greased 8-inch-square baking dish. Sprinkle remaining ¼ cup of Parmesan on top.
  • Bake at 350F/180C for 40-45 minutes, or until eggs are cooked and omelet is set.
  • Cut into squares and garnish with fresh herbs, if desired.