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Zucchini Omelet

14 servings


2 cups fresh zucchini, chopped
1 medium onion, chopped
2 cloves garlic, minced
1 cup fresh green or red bell pepper, chopped vegetable oil spray
3 cups egg substitute
8 oz fresh mushrooms, damp-wiped and finely chopped
1 teaspoon Italian seasoning
1 teaspoon salt
1/4 teaspoon pepper
2 cups skim milk
2 cups low-fat cheddar cheese, grated
2 tablespoons parmesan cheese, grated


  1. Preheat oven to 400°. Spray a large skillet with vegetable spray. Over medium high heat, sauté zucchini, onion, garlic, bell peppers and Italian seasoning until vegetables are tender but not brown. Add mushrooms and cook a few minutes longer. Season with salt and pepper. Set aside.
  2. In a large bowl, combine egg substitute and milk and whisk well. Fold vegetable mixture into egg mixture and mix well.
  3. Spray a 9" x 13" baking dish. Pour the vegetable-egg mixture into the prepared dish. Sprinkle with cheddar and parmesan cheese. Place baking dish on a jellyroll pan to ensure even cooking.
  4. Bake for 35 to 45 minutes, or until puffy, lightly browned and set. Place the casserole on a warming tray if it is to be left standing longer than 20 minutes.
  5. Casserole can be baked the day before. Refrigerate and reheat in the oven the next day. This method works well because it cuts nicely and improves the flavor. Other options: bake it and serve it at once, or cover and refrigerate for a few hours or overnight and then bake.


Per serving
Total calories 80
Fat 1.5 g (15%)
Cholesterol 5 mg
Protein 12 g (56%)
Carbohydrate 5 g (34%)
Sodium 420 mg
Fiber 1 g

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Zucchini Omelet