Zucchini Sprout Omelet for 2

[Guest guest]

Zucchini Sprout Omelet

 

4 eggs

2 celery tops, chopped fine

5 parsley sprigs, chopped fine

1 cup mung bean sprouts, chopped

1 small zucchini, sliced and then chopped

1/4 cup milk

1/4 cup Parmesan cheese

1 tablespoon butter

1 small onion, minced

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1/2 teaspoon sugar

1/2 teaspoon sweet basil

1/8 teaspoon salt

 

Heat a skillet to medium heat and add butter. Stir in the celery tops,

parsley, zucchini, onion and sprouts. Cook until the vegetables are tender. Put

the eggs in a medium sized bowl and beat in the Parmesan cheese, milk, onion and

garlic powder, sugar, sweet basil and salt. Pour over the vegetables in the

skillet. Cover and cook over low heat until eggs are set. Serves 2

 

 

 

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