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.
Grate the zucchini with their skin on and squeeze them in your hand to discard the zucchini water.
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.
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.
Serving: 1 Omelet Makes: 1 Serving
Prep: 10 Minutes Cook: 5 Minutes