Zucchini Omelet

Nutrition & Movement

Zucchini Omelet

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.


  • 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


  1. Wash the zucchini and dice it into small pieces. Heat a medium-sized pan and add the oil and butter.
  2. Add the zucchini to the pan, along with the cream cheese.
  3. In a small bowl, beat the eggs with a fork and season with salt and pepper. Pour in the pan with the zucchini.
  4. 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.


COVID-19 “Long-Haulers” Are Finally Being Heard

As many as one-third of COVID-19 patients experience long-term symptoms, according to the CDC.

Your Health

Healing My Confidence and My Skin From Chronic Yeast Infection

I thought there was something wrong with my plus-sized female body, until I learned I wasn't alone in my struggle with chronic yeast.

Real Women, Real Stories

Closing the Racial Gap in Breastfeeding

More Black mothers are choosing to breastfeed and changing the narrative around breastfeeding in the Black community.

Pregnancy & Postpartum