Easy Recipe
Zucchini Omelette – Eggs – Egg White – Olive Oil – Butter – Garlic Powder – Salt – Ground Pepper ZUCCHINI FILLING – Olive Oil – Garlic Clove – Grated Zucchini – Salt – Grated Parmesan – Feta
Crack and beat the eggs and egg white, if used, in a small bowl. If desired, season with salt, pepper, garlic powder, and chili flakes. Set aside in the fridge while cooking any vegetables to fill in.
1
Grate the zucchini with their skin on and squeeze them in your hand to discard the zucchini water.
2
Heat a non-stick skillet over medium heat and warm some olive oil. When hot, add the grated zucchini, crushed garlic, a pinch of salt and pepper.
3
Add olive oil to the pan. Reduce to medium-low heat, add beaten eggs, and tilt the pan to spread the egg mixture. Fold the omelet in half and reduce to low heat until the cheese melts.
4
SERVINGS
TIME
Serving: 1 Omelet Makes: 1 Serving
Prep: 10 Minutes Cook: 5 Minutes