Photo of Zucchini, goat cheese and ham omelette by WW

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

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

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