Zucchini and Goat Cheese Omelette
- Total Time
olive oil2 tsp
uncooked zucchini1 small, cut into matchstick strips
egg white(s)2 large
table salt¼ tsp, or to taste
black pepper⅛ tsp
soft-type goat cheese2 Tbsp, crumbled
basil4 leaf/leaves, thinly sliced
- Heat 1 teaspoon 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.
- Whisk together egg whites, egg, salt, and pepper in small bowl.
- Heat remaining 1 teaspoon oil in same skillet (no need to wash skillet) over medium heat. Pour egg mixture into skillet and tilt so eggs cover bottom of skillet. Cook, without stirring, until bottom of egg mixture is almost set, about 2 minutes.
- 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.
- Per serving: 1 omelette