Leek and zucchini omelette
4
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 2 • Difficulty: Easy
Fry some greens, pop them on top of your bubbling omelette, then sprinkle some parmesan for a tasty weekend breakfast or fast after-work meal
Ingredients
Olive oil
2 tsp
Leek
1 whole, thinly sliced
Zucchini
1 small, chopped
Egg(s)
4 medium
Grated parmesan cheese
3 tbs
Pepper
¼ tsp
Oil spray
1 x 3 second spray(s)
Instructions
1
Heat olive oil in a frying pan over medium. Cook leek until very soft. Add zucchini and cook for 2 mins or until soft.
2
Beat eggs and 2 tbs water in a jug. Spray a small non-stick frying pan with oil and heat over high. Add half the egg mixture and cook for 10 seconds. Using a spatula, draw edges into the centre so uncooked egg runs underneath. Continue until nearly set.
3
Sprinkle half omelette with leek mixture and grated parmesan cheese. Fold omelette over. Cook for 1 min. Slide onto a plate. Repeat to make another omelette. Serve.
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