Directions:
- In a large bowl, beat egg whites until soft peaks form. Add salt; continue beating until stiff peaks form. In a small bowl, beat the egg yolks, cream, Parmesan cheese and pepper until foamy. Gently fold into the egg whites.
- Melt butter in a 10-in. ovenproof skillet; pour egg mixture into skillet; cover and cook over medium-low heat for 8-10 minutes or until eggs are nearly set
- Uncover; bake in a 350° oven for 5-8 minutes or until top is golden brown and eggs are set. Meanwhile, in a small saucepan, combine the tomato sauce, zucchini and mushrooms. Cook, uncovered, for 10 minutes or until zucchini is tender.
- Sprinkle mozzarella cheese over omelet; fold in half and top with tomato sauce. Cut into wedges. Serve immediately. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 230.87 Kcal (967 kJ) | ||
| Calories from fat | 155.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.29g | 27% | |
|---|---|---|---|
| Cholesterol | 276.42mg | 92% | |
| Sodium | 415.7mg | 17% | |
| Potassium | 441.39mg | 9% | |
| Total Carbs | 4.76g | 2% | |
| Sugars | 0.99g | 4% | |
| Dietary Fiber | 0.76g | 3% | |
| Protein | 15.48g | 31% | |
| Vitamin C | 20.5mg | 34% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.1mg | 12% | |
| Calcium | 192.8mg | 19% | |
| Amount Per 100 g | |||
| Calories | 127.24 Kcal (533 kJ) | ||
| Calories from fat | 85.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.53g | 27% | |
|---|---|---|---|
| Cholesterol | 152.34mg | 92% | |
| Sodium | 229.11mg | 17% | |
| Potassium | 243.26mg | 9% | |
| Total Carbs | 2.62g | 2% | |
| Sugars | 0.54g | 4% | |
| Dietary Fiber | 0.42g | 3% | |
| Protein | 8.53g | 31% | |
| Vitamin C | 11.3mg | 34% | |
| Iron | 1.2mg | 12% | |
| Calcium | 106.3mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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