Servings: 4 to 6
¼ cup olive oil, divided
½ medium yellow onion, thinly sliced
Sign Up and Save
Get six months of free digital access to The Modesto Bee
¾ pound zucchini, shredded
¼ cup grated Parmesan cheese
½ teaspoon salt
4 to 6 basil leaves, torn
Heat the broiler. In a 10-inch nonstick skillet, heat 2 tablespoons olive oil over medium heat. Add onion and cook until it softens, about five minutes. Add the zucchini and cook until it begins to clump, about 10 minutes. Remove from the heat.
Beat eggs with a fork. (They should be some-what light in color.) Stir cheese, salt and basil leaves into egg mixture and then add the cooked zucchini. Stir.
Return the pan to the heat and add the remaining 2 tablespoons olive oil. When the oil is hot, pour in the egg mixture and reduce the flame to medium low. Lift the sides with a fork and pull them toward the center, allowing the loose egg mixture to run underneath. Cook this way until the eggs are almost set, about five minutes. The mixture should look like very loose scrambled eggs, with a little liquid remaining.
Place pan under broiler until the eggs are puffed and lightly browned, about 45 seconds.
Per serving: 205 calories; 10 grams protein; 3 grams carbohydrates; 17 grams fat (4 saturated); 285 milligrams cholesterol; 344 milligrams sodium; 1 gram fiber