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Zucchini and Bean Omelet
 
 
4 large   eggs  
1 tbs   olive oil  
1/2 cup   red onions, finely chopped  
1 medium   zucchini, seeded, cubed  
1 can   14 oz. navy beans, pre-cooked, drained  
1/2 cup   half and half cream  
1/2 medium   tomato, seeded, sliced  
1 tsp   salt  
1 tsp   freshly ground black pepper  
 
In a large non-stick pan, heat olive oil over moderate heat. Add onions, zucchinis and navy beans. Saute for 5-10 minutes or until vegetables are soft.
In a separate bowl, mix eggs and half and half cream. Add egg mixture to pan and stir to cook (approximately 5 minutes). Serve with whole wheat pita bread. Add salt and pepper to taste. Garnish with sliced, seeded tomatoes.
 
Servings: 4
 
 Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

 

 

 
       
Amount Per Serving      
Calories   295.72  
Calories From Fat (38%)   113.13  
    % Daily Value
Total Fat 12.75g   20%  
Saturated Fat 4.39g   22%  
Monounsaturated Fat 5.53g      
Polyunsaturated Fat 1.41g      
Trans Fatty Acids 0.00g      
Cholesterol 231.10mg   77%  
Sodium 878.90mg   37%  
Potassium 621.31mg   18%  
Carbohydrates 30.30g   10%  
Dietary Fiber 7.15g   29%  
Sugar Alcohols 0.00g      
Net Carbohydrates 23.15g      
Protein 16.33g   33%  
Vitamin A 778.27IU   16%  
Vitamin C 10.13mg   17%  
Calcium 135.90mg   14%  
Iron 3.55mg   20%  
Vitamin E 1.15IU   4%  
Thiamin 0.28mg   18%  
Riboflavin 0.39mg   23%  
Niacin 0.90mg   4%  
Vitamin B6 0.30mg   15%  
Folate 167.22µg   42%  
Vitamin B12 0.62µg   10%  
Pantothenic Acid 1.07mg   11%  
Phosphorus 286.64mg   29%  
Magnesium 76.80mg   19%  
Zinc 1.82mg   12%  
Copper 0.33mg   17%  
Manganese 0.64mg   32%  
Selenium 21.97µg   31%  
Alcohol 0.00g      
Caffeine 0.00mg      
Water 191.15g      
 
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