Zucchini Omelet with Tomato Sauce

Ingredients

• Zucchini1/2 count (100 g)
• Egg2 count (110 g)
• Garlic1 clove (3 g)
• Tomato Sauce2 tablespoon (28 g)
• Garlic Paste1/2 teaspoon (1 g)
• Basil4 count (2 g)
• Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   Heat 1/3 of the oil in a pan over medium heat while you grate the zucchini and chop the garlic.

2. 2

   Step 2

   Stir-fry for 5 minutes. Add salt and pepper.

3. 3

   Step 3

   At the same time, crack the eggs in a bowl, whisk and add salt and pepper.

4. 4

   Step 4

   Once ready, mix with the eggs.

5. 5

   Step 5

   Heat another 1/3 of the oil in a pan and, once heated, pour the mixture.

6. 6

   Step 6

   Cover and cook over low heat for 5-6 minutes until the egg sets.

7. 7

   Step 7

   At the same time, heat the remaining oil in another pan.

8. 8

   Step 8

   Season the sauce with the garlic paste or powder, chopped basil leaves, salt and pepper.

9. 9

   Step 9

   Heat over medium heat for 5 minutes and remove.

10. 10

    Step 10

    Serve the zucchini omelet with the tomato sauce. You can add a fresh salad.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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