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Zucchini Omelet with Dill

Zucchini Omelet with Dill


1 egg
4 egg whites
2 tablespoons fat-free (skim) milk
1/2 teaspoon dried dill weed
1/8 teaspoon kosher salt
1/8 teaspoon black pepper
1 teaspoon butter
1 cup diced zucchini


In medium bowl whisk egg, egg whites, milk, dill, salt and pepper until blended.
Heat butter in medium skillet coated with non-stick cooking spray over medium-high heat. Add zucchini; cook, stirring occasionally, 4 minutes or until lightly browned. Add egg mixture and cook until edges are set. With spatula, push edges toward center and tilt pan allowing uncooked portion to flow underneath. When eggs are set, fold omelet over and cut in half.

Nutritional Facts per serving:

Makes 2 servings. Dietary Exchanges: 1 1/2 Meat, 1 Vegetable; Calories 100; Total Fat 5g, Saturated Fat 2g, Protein 12g, Carbohydrate 3g, Cholesterol 111 mg, Dietary Fiber 1g, Sodium 290mg