Photo of Zucchini, basil & goat cheese omelet by WW

Zucchini, basil & goat cheese omelet

Total Time
20 min
10 min
10 min
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. And if zucchini isn’t your thing, you could swap in different vegetables, including a handful of fresh baby spinach leaves or a bell pepper cut into matchstick strips. Just be sure to cook whichever vegetable you use until it’s crisp-tender. Goat cheese is often sold in logs as small as 3 oz (about 3⁄4 cup crumbled), making it a good purchase for smaller households.


Cooking spray

4 spray(s), divided

Uncooked zucchini

1 small, cut into matchsticks

Egg whites

2 large


1 large egg(s)

Table salt

¼ tsp, or to taste

Black pepper


Soft goat cheese

2 Tbsp, crumbled

Fresh basil

1 Tbsp, cut into strips


  1. Coat a small skillet with nonstick spray; set over medium heat. Add the zucchini to the pan; cook, tossing frequently, until crisp- tender, 2 to 3 minutes. Remove the zucchini from the pan; set aside.
  2. In a small bowl, whisk together the egg whites, egg, salt, and black pepper until frothy.
  3. Off heat, coat same skillet with nonstick spray; set it over medium heat. Pour egg mixture into skillet and tilt pan to cover entire surface evenly; cook until bottom is nearly set, 2 to 3 minutes.
  4. Place the zucchini in the middle of the eggs; sprinkle with the goat cheese and basil. Fold egg mixture over filling to enclose and continue cooking until the inside of the omelet is set, 1 to 2 minutes more. Slide omelet onto plate.
  5. Per serving: 1 omelet