Zucchini and goat cheese omelette

Instructions

1. Heat 1 tsp oil in small nonstick skillet over medium heat. Add zucchini and cook, stirring, until crisp-tender, about 2 minutes. Transfer to small bowl and set aside.
2. Whisk together eggs, salt, and pepper in small bowl.
3. Heat remaining 1 tsp in oil in same skillet (no need to wash skillet) over medium heat. Pour eggs into skillet and tilt so eggs cover bottom of skillet. Cook, without stirring, until bottom of eggs is almost set, about 2 minutes.
4. Spoon zucchini onto one half of eggs and sprinkle with goat cheese and basil. Fold unfilled portion of eggs over filling to enclose. Cook until omelette is set, about 1 minute longer.
5. Serving size: 1 omelette