Description
A quick and healthy breakfast
Perfect for a busy weekday morning.
Ingredients
Scale
- 2 eggs
- handful of spinach
- 0.5 large zucchini
- Salt
- Pepper
- olive oil
- some red pepper flakes
- 2 tbsp grated cheese
Instructions
- Wash and chop zucchini into cubes.
- Heat the zucchini in olive oil until softened.
- Add washed spinach leaves.
- Whisk eggs with spices.
- Add the egg mixture to the skillet on top of the vegetables.
- Reduce heat to low and let it sit for one minute.
- Add cheese and flip the omelette halfway.
- Bake for half a minute and remove from heat.
- Serve immediately.
Notes
- For a fluffier omelette, whisk the eggs vigorously before adding them to the pan.
- If you don’t have grated cheese, a sprinkle of feta or Parmesan works well.
- Leftover omelette can be stored in the refrigerator for up to 2 days and reheated gently in a pan or microwave.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stir-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1
- Sodium: 200
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 10
- Fiber: 2
- Protein: 15
- Cholesterol: 200