Zucchini, Basil and Goat Cheese Omelet
- Total Time
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.
cooking spray4 spray(s), divided
uncooked zucchini1 small, cut into julienne
egg white(s)2 large
table salt¼ tsp, or to taste
black pepper⅛ tsp
soft-type goat cheese2 Tbsp, crumbled
basil1 Tbsp, cut into ribbons (or more to taste)
- 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.
- In a medium bowl, beat egg whites, egg, salt and pepper until frothy.
- 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.
- 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.