Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Iraqi

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil in a small fry pan. (I used a small saucepan.). | 2. Add onion; cook on low heat until translucent. | 3. Add zucchini, (I only used 1 zucchini) salt and pepper. Do not overcook. Zucchini should still have crunch. | 4. In a large bowl whisk eggs (I used 4 eggs ), and salt. | 5. Add the zucchini mixture; mix. (I put in eggs then added onion mixture). | 6. Add finely diced sage or basil now if using. Add only 1 leaf; don't go crazy. | 7. Coat bottom and sides of fry pan with olive oil. (I used Pam after I lifted out veggies, and took out most oil in a sauce pan with a little oil). | 8. Add zucchini egg mixture; have on low heat. Keep lifting up omelet and letting it run underneath; when almost dry on top, flip). | 9. Cover saucepan with a plate. | 10. Here is the hard part. | 11. SLOWLY, with the bottom part cooked, flip the mixture onto the plate and slide back into the pan, uncooked side down. | 12. Finish cooking. | 13. DO NOT BURN YOURSELF TRYING TO DO THIS. | 14. I have found a couple of seconds in microwave will set eggs nicely. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	1/4	cup	diced	16.0	3.736	0.44	0.04
zucchini	2		cut	4.62	0.6842	0.5962	0.08800000000000001
salt pepper				-	-	-	-
egg	3			214.5	1.08	18.84	14.265
salt				-	-	-	-
basil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.