Zucchini, Tomato and Onion Omelet

Ingredients

• Egg2 count (110 g)
• Zucchini1/4 count (50 g)
• Tomato1/2 count (65 g)
• Onion1/4 count (38 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Cut the zucchini and tomato into small pieces. Next, chop the onion.

2. 2

   Step 2

   Heat half the oil in a non-stick pan over medium heat.

3. 3

   Step 3

   Add the onion with a pinch of salt and stir-fry for 3 minutes. Add the zucchini with the tomato, salt and pepper and stir.

4. 4

   Step 4

   Cook for 5-8 more minutes until the zucchini is soft. If necessary, add some water, remove and set aside.

5. 5

   Step 5

   Crack the eggs into a bowl and add a pinch of salt and pepper. Beat.

6. 6

   Step 6

   Preheat the remaining oil in the same pan over medium heat. Once heated, pour the beaten eggs.

7. 7

   Step 7

   Cook until it sets a bit, for about 4 minutes. Next, flip using a spatula.

8. 8

   Step 8

   Lower the heat, add the zucchini, onion and tomato mixture. Cover and let cook for 3 more minutes.

9. 9

   Step 9

   Serve the omelet on a plate and fold in half.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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