Omelette with zucchini, goat cheese, and ham
4 oz, small size, sliced
1 Tbsp, chopped
soft-type goat cheese
2 Tbsp, crumbled
cooked lean ham
10 gm, diced
- In a bowl, whisk together eggs, salt, and pepper.
- Spray 8-inch nonstick skillet with nonstick spray; add butter and set over medium heat; swirl pan. When butter stops foaming, pour eggs into skillet, tilting pan to distribute. Cook, lifting eggs, so uncooked portion can run underneath, about 1 minute. Reduce heat to medium-low and cook until eggs are almost set, 30–60 seconds.
- Spoon zucchini, goat cheese, and ham over half of omelette. Fold unfilled half of egg over filling. Reduce heat to low and cook 1 minute. Run spatula around edge of omelette to release. Gently shake pan to shimmy omelette toward rim; slide omelette onto plate.
- Serving size: 1 omelette