Zucchini Omelet

Ingredients

• Zucchini1/2 count (100 g)
• Onion1/4 count (38 g)
• Egg2 count (110 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Wash the zucchini and cut into thin slices.

2. 2

   Step 2

   In a bowl, place the eggs and season with salt and pepper.

3. 3

   Step 3

   Place a pan over medium heat and add half of the oil.

4. 4

   Step 4

   Add the onion previously cut into strips. Stir and cook for 10 minutes over low heat.

5. 5

   Step 5

   Next, add the zucchini and season to taste. Stir from time to time and cook until the zucchini is softened.

6. 6

   Step 6

   Add the vegetables to the eggs and mix.

7. 7

   Step 7

   Place another pan over medium heat and add the remaining oil.

8. 8

   Step 8

   Pour the mixture. Once it has set and browned on the bottom, flip and cook for another minute. Turn off.

9. 9

   Step 9

   Serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Zucchini Omelet can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.