Recipe by Estee Kafra

Herbed Egg White Omelet with Cheese and Zucchini

Dairy Dairy
Easy Easy
1-2 Servings
Allergens

Contains

- Soy - Egg - Dairy

Ingredients

Herbed Egg White Omelet with Cheese and Zucchini

  • 2 teaspoons oil, divided

  • 1 onion, chopped small

  • 1 zucchini, grated large

  • 1 teaspoon Glicks Soy Sauce

  • 3 whole eggs or 5 egg whites, beaten

  • 1 full tablespoon chopped herbs of your choice (chives, basil, mint, thyme, lavender, rosemary recommended)

  • 1 slice (low fat) mozzarella or cheddar cheese

  • freshly ground black pepper

  • Haddar Kosher Salt, to taste

Directions

1.

Heat one teaspoon oil in a frying pan. Add the onions and zucchini and let cook for 10 minutes or until soft. Stir in soy sauce about halfway through. Remove vegetables, set aside, and wipe pan clean with paper towel.

2.

Heat one teaspoon oil over medium heat and add the beaten eggs. Cook until it’s about halfway set, and add cheese, herbs, salt and pepper. Add zucchini in a line down the middle. When egg is fully set, bring both sides up together with a spatula and serve immediately.

Herbed Egg White Omelet with Cheese and Zucchini

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