Zucchini Omelet with Mushrooms and Cheese

Ingredients

• Egg2 count (110 g)
• Egg White2 count (80 g)
• Zucchini1/4 count (50 g)
• Mushrooms1/2 cup (35 g)
• Cheese1 slice (25 g)
• Parsley1 tablespoon (4 g)
• Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   Slice the mushrooms and zucchini. Add salt and pepper.

2. 2

   Step 2

   Preheat the pan over medium heat with half the oil.

3. 3

   Step 3

   Once heated, add the mushroom with the zucchini and salt and pepper. Sauté for some minutes until tender.

4. 4

   Step 4

   At the same time, put the whites with the eggs and salt and pepper to taste in a bowl and beat.

5. 5

   Step 5

   Heat a pan over medium heat. Once heated, pour the remaining oil, spread and add the egg mixture.

6. 6

   Step 6

   Spread and cook until the white sets for about 3-4 minutes.

7. 7

   Step 7

   Then add the zucchini with the mushrooms, chopped parsley and grated cheese.

8. 8

   Step 8

   Lower the heat, cover and cook for 1-2 more minutes until ready.

9. 9

   Step 9

   Remove from heat and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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