• ½ teaspoon olive oil
  • 1 garlic clove, lightly crushed
  • 1 slice reduced-calorie white bread, cubed
  • 1 large egg, lightly beaten
  • ½ cup shredded zucchini
  • 1 teaspoon grated Parmesan cheese
  • pinch of salt & pinch of ground pepper
  • 2 teaspoons water


  1. Heat a small nonstick skillet over medium heat. Swirl in the oil and then add the garlic. Cook, stirring constantly, until the garlic clove softens. Add the bread cubes to the skillet; cook, stirring constantly, until golden brown. Set aside.
  2. Combine the egg, zucchini, cheese, salt, pepper, and the water in a small bowl; pour into another nonstick skillet, tilting it to cover the bottom of the pan with the egg mixture.
  3. Cook over medium heat until the underside of the omelet is set, lifting the edges with a spatula to let the uncooked egg flow underneath, 1 ½ minutes. Turn the omelet over with a spatula; continue to cook until firm, 1 minute.
  4. Sprinkle with croutons over half of the omelet; then use the spatula to fold the other half over the filling. Cook until the croutons are heated, 30 seconds. Slide the omelet onto a plate.


Nutrition Per Serving

164 Cal, 8g Fat, 2g Sat Fat, 214mg Chol, 333mg Sod, 14g Carb, 2g Fib, 10g Prot, 86mg Calc.



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