Zucchini, Tomato and Ham Omelet

Ingredients

• Egg2 count (110 g)
• Egg White2 count (80 g)
• Zucchini1/4 count (50 g)
• Tomato1/2 count (65 g)
• Ham1 slice (30 g)
• Parmesan Cheese1 tablespoon (5 g)
• Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   This recipe can be made in the oven, air fryer or pan.

2. 2

   Step 2

   Slice the tomato and zucchini. Add salt and pepper.

3. 3

   Step 3

   In the oven/air fryer: Soak the vegetables in half the oil and cook over 356°F (180°C) for 10 minutes so the vegetables get tender. Set aside.

4. 4

   Step 4

   In the pan: Preheat the pan with half the oil and, once heated, add the vegetables. Saute for 5-7 minutes until tender. Set aside.

5. 5

   Step 5

   Put the eggs with the white in a bowl. Add salt and pepper to taste and beat.

6. 6

   Step 6

   In the pan, heat the remaining oil in a pan over medium heat. Once heated, add the beaten eggs.

7. 7

   Step 7

   Add the tomato, zucchini and ham strips on top. Sprinkle with Parmesan cheese.

8. 8

   Step 8

   Cover and cook over low heat until fully set, remove and serve.

9. 9

   Step 9

   In the over/air fryer: Add the oil in the tray and then put the egg mixture with tomato, zucchini, ham and cheese.

10. 10

    Step 10

    Cook at 356°F(180°C) for 15-20 minutes until well cooked. Remove and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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