Ingredients
- 1/2 cup halved thin zucchini slices (about 2 oz)
- 2/3 cup chopped green onions with tops
- 1/3 cup julienned sweet red pepper
- 2 Whole Nellie's Free Range Eggs
- 4 Nellie's Free Range egg whites
- 2 tablespoon grated parmesan cheese
- 1 teaspoon garlic salt
- 3/4 teaspoon Italian seasoning
- 1/8 teaspoon ground red pepper
- 4 ounces fettucini or linguine, cooked and drained
- 4 cherry tomato halves
Ingredients
- 1/2 cup halved thin zucchini slices (about 2 oz)
- 2/3 cup chopped green onions with tops
- 1/3 cup julienned sweet red pepper
- 2 Whole Nellie's Free Range Eggs
- 4 Nellie's Free Range egg whites
- 2 tablespoon grated parmesan cheese
- 1 teaspoon garlic salt
- 3/4 teaspoon Italian seasoning
- 1/8 teaspoon ground red pepper
- 4 ounces fettucini or linguine, cooked and drained
- 4 cherry tomato halves
Directions
- Spray 10-inch omelette pan or skillet with non-stick pan spray.
- Add zucchini, onions, and red pepper.
- Cover and cook over medium heat until zucchini is crisp-tender, about 3 minutes.
- Meanwhile, beat together whole eggs and whiles, cheese and seasonings.
- Pour over vegetables.
- Add fettucini and tomatoes.
- As egg mixture begins to set, gently draw an inverted spatula completely across bottom and sides of pan.
- Continue until eggs are thickened but still not moist. Do not stir constantly. Serve immediately.
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