Spinach and Zucchini Omelette

Ingredients

• 8-12 fresh eggs, at room temperature
• 1/2 cup finely chopped fresh spinach
• 1 medium zucchini, grated on the large holes of a box grater
• 2 cloves garlic, minced
• 2 tablespoons unsalted butter, divided
• 1 tablespoon grated aged Parmesan cheese
• Salt and pepper, to taste

Method

1. 1Crack 2-3 eggs into a bowl and whisk them together with a pinch of salt until the whites and yolks are fully incorporated, about 30 seconds.
2. 2Melt 1 tablespoon of butter in a 6-inch non-stick skillet over medium heat.
3. 3Add the chopped garlic and sauté until fragrant, about 30 seconds.
4. 4Add the grated zucchini and cook, stirring occasionally, until it begins to soften and release its moisture, about 2-3 minutes.
5. 5Stir in the chopped spinach and cook until it has wilted, about 1 minute.
6. 6Pour 2 eggs into the skillet over the vegetables and cook, tilting the pan to distribute the egg evenly, until the edges start to set, about 1 minute.
7. 7Sprinkle the Parmesan cheese over half of the omelette and use a spatula to carefully fold the other half over the top of the filling.

Goes well with

• Hash Browns110 kcal
  Crispy Potato
• Cottage Cheese80 kcal
  Creamy milk

Nutrition per serving