Zucchini-Chip Omelet
A savory zucchini and cheese omelet topped with crispy potato chips and paprika, perfect for a hearty breakfast or brunch that appeals to vegetable lovers and comfort food fans.
Ingredients
Instructions
- Preheat oven to 350°F.
- In a large skillet, melt butter and sauté the sliced onion until golden brown.
- Add minced garlic and cook until fragrant.
- Remove garlic from the skillet.
- Add coarsely grated zucchini, salt, and pepper to the skillet.
- Cook, covered, for 5 to 7 minutes until zucchini is fork-tender.
- In a bowl, beat eggs with milk and grated Parmesan cheese.
- Combine the cooked zucchini mixture with the egg mixture.
- Pour the mixture into a 1 1/2 quart casserole dish.
- Sprinkle crushed potato chips and paprika on top.
- Bake for about 20 minutes until the omelet is firm and set.
Nutrition & Diet Analysis (per serving)
833
kcal
42% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).