Servings: 1-2
This open-faced omelet is a great way to add some veggies to your breakfast—and it can help you use up any surplus from the summer garden. Zucchini has lots of vitamins C and B-6, plus potassium.
Ingredients:
- 1 large zucchini
- Knob of butter (about a rounded tablespoon)
- Drizzle of vegetable oil
- 1 tablespoon of garlic and herb cream cheese (such as Philadelphia or Boursin)
- 3 or 4 eggs (depending on size)
- Salt and pepper
Directions:
- Wash the zucchini and dice it into small pieces. Heat a medium-sized pan and add the oil and butter.
- Add the zucchini to the pan, along with the cream cheese.
- In a small bowl, beat the eggs with a fork and season with salt and pepper. Pour in the pan with the zucchini.
- Cook on low-heat, and flip the open-faced omelet halfway through to make sure both sides cook evenly.
This recipe is courtesy of Gourmandize.com.





Popular
The Skinny on Microdosing GLP-1 Drugs
Mar 06, 2025
Microdosing Mushrooms — Magic or Meaningless?
Oct 03, 2024
7-Day Detox Plan to Kick-start Your Metabolism
Feb 04, 2015
What’s the Big Deal About Berberine?
Jul 28, 2026
Top 10 Ways to Burn 200 Calories in Under an Hour
Feb 23, 2015
Obesity
Sep 16, 2009
Support Our Mission





















