Brunch

Potato and Zucchini Omelets is for Dinner.

Potato and Zucchini Omelets takes several minutes to prepare.

Potato and Zucchini Omelets takes several minutes to cook.

Potato and Zucchini Omelets makes 2 servings.

The ingredients for Potato and Zucchini Omelets are:

1/2 lb potato, diced (1.25 c.)
1/2 lb zucchini, diced (1.5 c)
2/3 c chopped onion (1 small)
1 T butter
2 T olive oil
1/4 tsp dill weed
1/4 tsp dried basil crushed
1/2 tsp crushed dried red pepper
sald
pepper
5-6 eggs

Here is how you make Potato and Zucchini Omelets:

Peel or scrub potato and cut in 1/2-inch dice. Wash, trim, and finely dice zucchini. Drop potato into boiling salted water and cook for 5 min. Drain and set aside. Cook diced zucchini in boiling water 3-4 minutes, drain, set aside. Heat butter and olive oil in medium sized skillet and saute onions until they start to color. Add partially cooked potato, zucchini, dill, basil, red pepper (I use less cause I am a wimp), and salt. Cook over medium heat, stirring often, until potatoes are tender. Grind in black pepper and salt as needed. Make 2 or 3 omelets with eggs. (I used 4 and made one medium omelet). when almost set, spoon filing onto omelet, fold over and serve with sour cream (or tomato sauce). Number of Servings: 2Recipe submitted by SparkPeople user PATTYINATHENS.

The nutritional information for Potato and Zucchini Omelets is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 433.1

• Total Fat: 29.5 g
• Cholesterol: 440.3 mg
• Sodium: 178.2 mg
• Total Carbs: 27.5 g
• Dietary Fiber: 4.9 g
• Protein: 15.9 g

The dietary needs meet for Potato and Zucchini Omelets is Vegetarian