How to make it

  • Put the zucchini onto a double layer of paper towels. Cover with another double layer of paper towels and press out the excess moisture.
  • Coat a small nonstick skillet with cooking spray and place over medium-high heat.
  • Add the drained zucchini, onion, and mushrooms to the pan, season with salt and pepper, and cook until browned and soft, about 5 to 7 minutes.
  • Add the tomatoes and Parmesan and place the mixture into a small bowl.
  • Wipe the nonstick pan clean, coat again with cooking spray, and place over medium-high heat. When the pan is good and hot, add the 3 egg whites and turn the skillet to evenly coat the bottom.
  • When just about set, add the vegetable mixture to one side of the omelet.
  • Gently fold the other side over the vegetables to form a half moon.
  • Carefully slide the omelet onto a heated plate. Serve immediately with a sprinkling of fresh black pepper and the parsley, if using.
  • Episode#: NF0101 Food Network (Susannah Locketti)

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