Zucchini and Tomato Omelet

Ingredients

• Egg2 count (110 g)
• Tomato1/2 count (65 g)
• Zucchini1/4 count (50 g)
• Garlic1 clove (3 g)
• Parsley1 tablespoon (4 g)
• Oil2 teaspoon (7 ml)

Instructions

1. 1

   Step 1

   Heat half of the oil in a pan over medium heat, while dicing the zucchini and tomatoes. Chop the garlic.

2. 2

   Step 2

   Stir-fry for about 5 minutes. Season with salt and pepper.

3. 3

   Step 3

   Simultaneously, crack the eggs in a bowl, beat and season with salt and pepper.

4. 4

   Step 4

   Once done, mix the eggs and the chopped parsley.

5. 5

   Step 5

   Add the remaining oil in a pan and once heated, pour the mixture into it.

6. 6

   Step 6

   Cover and cook over low heat for 5-6 minutes until the egg sets. While cooking, use a spatula to remove from the edge.

7. 7

   Step 7

   Remove and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Zucchini and Tomato Omelet can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.