Zucchini Omelette
Serves: 2
Prep time: 5 minutes
Cook time: 5 minutes
1 ½ serves per portion
Recipe courtesy of the Country Kitchens team
Ingredients:
- 1 tablespoon olive oil
- ½ cup zucchini, grated
- ¼ cup red onion, chopped
- 4 eggs
- ¼ teaspoon thyme or mixed herbs
- Cracked black pepper
- ⅓ cup tomato, seeded and skinned
- 3 tablespoons parmesan cheese, grated
- 1 cup baby spinach leaves, wilted in boiling water
Method:
- HEAT oil in frypan over medium heat. Add zucchini and onion, cooking until onions are soft.
- WHISK eggs in small bowl. Add herbs and pepper and pour mixture over vegetables.
- COOK over medium heat until eggs are set. If needed, lift the edges of the omelette to allow any uncooked eggs on the surface flow underneath.
- TOP with tomato and cheese. Cover with a lid for 1-2 minutes until cheese melts.
- SERVE with wilted greens.
What's Great About It:
This is a versatile recipe that can use up any vegetables you have on hand. Make the zucchini version when they are abundant and in season. Enjoy this as a breakfast dish with wholemeal toast, or pair with a side salad for lunch or dinner.
