Zucchini and Tomato Omelette
This zucchini and tomato omelette is a light and fluffy way to start your day. The zucchini and tomato add a pop of color and flavor, while the garlic and onion powders give it a savory kick. The omelette is cooked in a non-stick skillet so it's easy to flip and cook evenly. Serve it with your favorite toast or fruit for a complete breakfast.
Omelettes are a classic breakfast dish that can be made with a variety of fillings. This particular omelette is inspired by the flavors of a Mediterranean summer. The zucchini and tomato are both in season during the summer months, and they add a fresh and vibrant flavor to the omelette. The garlic and onion powders give the omelette a savory kick, and the eggs are cooked until they are light and fluffy. This omelette is a delicious and easy way to start your day, and it's also a great way to use up any leftover vegetables you have on hand.
Prep time: 10 | Cook time: 10 | Serves: 2
Ingredients
- 4 large eggs
- 1 small zucchini, thinly sliced
- 1 tomato, diced
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- In a bowl, beat the eggs until well combined.
- Add the zucchini, tomato, garlic powder, onion powder, salt, and pepper to the eggs, and mix together.
- Heat olive oil in a non-stick skillet over medium heat.
- Pour the egg mixture into the skillet and cook for 3-4 minutes or until the edges start to set.
- Using a spatula, gently lift the edges of the omelette to let the uncooked egg flow underneath.
- Cook for an additional 2-3 minutes or until the omelette is fully cooked through.
- Carefully fold the omelette in half and slide it onto a plate.
- Serve hot and enjoy!
Why It Works
- The zucchini and tomato add a pop of color and flavor to the omelette.
- The garlic and onion powders give the omelette a savory kick.
- The omelette is cooked in a non-stick skillet so it's easy to flip and cook evenly.
- The eggs are cooked until they are light and fluffy.