This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Although I cannot lay an egg, I am a very good judge of omelettes"
-George Bernard Shaw
This is a super simple dish to make: the hands-on preparation time takes about 20 minutes or so. The best part of this is that the dish is actually better as leftovers the next day.
Size does matter. For the most part the eggs that you buy in the store come in 3 different sizes – medium, large and extra-large. Most recipes, including the ones on this site, are written using large eggs. Just as important, the nutrition information is based on large eggs and using an extra large egg has about 20% more nutrients (including calories, fat and cholesterol).
With baking or making desserts this is key because these recipes are basically chemistry and success depends on exact amounts of ingredients. If you are out of large eggs and need to use another size, here's a rule of thumb for substitution: 5 large eggs = 4 extra-large eggs = 6 medium eggs.
1 large egg = 75 calories, 5g fat, 1.5g sat fat, 2g mono fat, 6g protein, 0g carbohydrates, 63mg sodium, 212mg cholesterol
Servings = 4 | Serving size =1/4 pie
Cooking Time = 90 Minutes
This recipe can be multiplied by 2, 3, 4.
This recipe makes good leftovers.
|2 tsp||olive oil|
|1 large||onion (diced)|
|16 ounces||zucchini (cut into 1/4 inch dice)|
|4 ounces||provolone cheese (grated)|
|1/2 tsp||dried basil|
|1/2 tsp||dried oregano|
|1/4 tsp||dried marjoram|
|1/4 tsp||dried thyme leaves|
|6 large||black olives (cut into slivers)|
Preheat the oven to 325°F.
Place 1 teaspoon of the olive oil in a medium skillet over medium high heat.
When the oil is hot, add the onion and cook for about 5 minutes. Toss frequently.
Remove and let cool.
Add the other teaspoon of olive oil to the pan and then the zucchini.
Cook for about 5 minutes. Toss frequently. Remove and let cool.
Place the eggs in a large bowl and whisk until frothy.
Add the cheese, salt, basil, oregano, marjoram, thyme, olives and capers. Whisk until blended.
Fold in the cooled onions and zucchini until well blended.
Place the mixture in a large pie pan or springform pan.
Bake for 40 minutes.
Serving size = 1/4 pie
Servings = 4
Amount Per Serving
|Calories 302||Calories from Fat 163|
|% Daily Value|
|Total Fat 18g||30%|
|Saturated Fat 6g||26%|
|Monounsaturated Fat 8g|
|Trans Fat 0g|
|Total Carbohydrates 14g||3%|
|Dietary Fiber 2g||10%|
|Vitamin A 17%||Vitamin C 41%|
|Calcium 30%||Iron 17%|
|Vitamin K 7 mcg||Potassium 596 mg|
|Magnesium 49 mg|