I used to always have a bowl of cereal and two slices of buttered toast for breakfast, thinking that there was never any time to make anything else. This omelet can be made in the same amount of time as it takes for your slices of bread to toast. The protein of the egg, and fiber from the zucchini is a great way to start the day. Plus, it will keep you feeling full longer, which will stave off those mid-morning snack cravings!
– 1 small zucchini, diced
– 2 eggs
– A splash of milk
– 1 teaspoon thyme leaves
– Salt & pepper
– Olive oil
1. In a small bowl, beat the eggs and milk together, with a pinch of salt & pepper.
2. Add zucchini to a non-stick pan lightly coated with olive oil. Cook over medium heat until tender. Season to taste with salt & pepper.
3. Lower heat, pour beaten eggs over zucchini, then sprinkle with thyme leaves.
4. Cook for several minutes, then flip (or fold) and cook several minutes more until set.
5. Wasn’t that easy? Now go eat!
* When cooking an omelet, low and slow is the name of the game. If the pan is too hot, it’ll burn. Also, experiment with how much milk you add- more will render a fluffier texture.