Leek and zucchini omelette
4 - 8
PersonalPoints™ per serving
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
1 whole, thinly sliced
1 small, chopped
Grated parmesan cheese
Table salt, iodised
1 x 3 second spray(s)
- Heat olive oil in a frying pan over medium. Cook leek until very soft. Add zucchini and cook for 2 mins or until soft.
- 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.
- 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.