Zucchini, Basil and Goat Cheese Omelet
4
Points®
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
Zucchini
1 small, cut into julienne
Egg whites
2 serving(s), large
Raw egg
1 large
Table salt
¼ tsp(s), or to taste
Black pepper
⅛ pinch(es)
Soft-type goat cheese
2 tbsp(s), crumbled
Fresh 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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