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Photo of Leek and zucchini omelette by WW

Leek and zucchini omelette

4
Points®
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
2
Difficulty
Moderate
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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