Zucchini, goat cheese and ham omelette
4
Points®
Total time: 13 min • Prep: 10 min • Cook: 3 min • Serves: 1 • Difficulty: Easy
Use leftover roasted or grilled zucchini in this recipe. Or any other cooked veggies you have on hand.
Ingredients
Cooking spray
2 spray(s)
Egg
2 item(s), large, large
Kosher salt
¼ tsp
Black pepper
⅛ tsp
Fresh parsley
1 Tbsp, or other fresh herbs, chopped
Unsalted butter
½ tsp
Cooked zucchini
½ cup(s), sliced
Soft goat cheese
2 Tbsp
Cooked lean ham
⅛ cup(s), diced (2 tbsp)
Instructions
1
Whisk the eggs, salt, pepper, and herbs together in a bowl. Spray an 8-inch nonstick skillet with cooking spray; add the butter and set over medium heat; swirl the pan. When the butter stops foaming, pour the eggs into the skillet, tilting the pan to distribute. Cook, lifting the eggs so any uncooked portion can run underneath, about 1 minute. Reduce the heat to medium-low and cook until the eggs are almost set, 30–60 seconds.
2
Spoon the zucchini, cheese, and ham over half of the omelette. Fold the unfilled half of egg over the filling. Reduce the heat to low and cook 1 minute. Run the spatula around the edge of the omelette toward the rim; slide onto a plate.
3
Serving size: 1 omelette
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