Zucchini Omelet

Zucchini Omelet

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.

Nutrition & Movement

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:

  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.

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(Jesse Costa/WBUR)

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