Ingredients
SERVINGS:1
1/2 tsp. olive oil
1/2 cup zucchini, diced
1/2 cup tomatoes, diced
2 tbsp. basil
2 eggs
1 egg white
salt and pepper
Directions
Heat the olive oil over medium heat. Add the zucchini and tomatoes and cook until tender. Season with salt and pepper. Stir in the basil. Set aside.
Whisk together the eggs and egg whites. Wipe the pan with a paper towel and spray with cooking spray. Turn the heat up to medium high.
Pour the eggs into the skillet. Season with salt and pepper.Cook until the edges begin to set and then using a spatula, gently lift up the edge of the omelet. Tilt the pan and allow the uncooked eggs to run to the bottom of the pban. Continue this until the egg is fully cooked.
Carefully remove the eggs from the pan and onto a plate. Scoop the vegetables into the center and fold over. If you plan on adding cheese and you would like it to melt. Add the vegetables and cheese to the omelet while in the pan and fold over. Let cook for 30-60 seconds until cheese melts.
Nutritional Facts
Serving Size: 1 omelet
Amount Per Serving