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Photo of Zucchini, Basil and Goat Cheese Omelet by WW

Zucchini, Basil and Goat Cheese Omelet

5
3
3
SmartPoints® value per serving
Total Time
18 min
Prep
10 min
Cook
8 min
Serves
1
Difficulty
Easy
A go-to recipe when your garden’s at its peak. If you have some sweet tomatoes on hand, chop them and add them to the filling.

Ingredients

uncooked zucchini

1 small, cut into julienne

egg white(s)

2 large

egg(s)

1 large

table salt

¼ tsp(s), or to taste

black pepper

⅛ pinch

soft-type goat cheese

2 tbsp(s), crumbled

basil

1 tbsp(s), cut into ribbons (or more to taste)

olive oil cooking spray

4 spray(s)

Instructions

  1. Coat an omelet pan with cooking spray; heat over medium heat. Add zucchini to pan; cook, tossing frequently, until tender crisp, about 2 to 3 minutes. Remove zucchini from pan; set aside.
  2. In a medium bowl, beat egg whites, egg, salt and pepper until frothy.
  3. Off heat, coat pan with cooking spray again; heat over medium heat. Pour eggs into pan and tilt pan to cover entire surface evenly with eggs; cook until bottom is set, about 2 to 3 minutes.
  4. Place zucchini on middle of eggs in pan; sprinkle with cheese and basil. Fold eggs over filling to form omelet and continue cooking until inside of omelet is just cooked, about 1 to 2 minutes more. Serve immediately. Yields 1 omelet per serving.

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